Easy Coconut Curry Recipe with Tofu

Spice up your weeknight dinner rotation with this vegetarian coconut curry! It’s got all the cozy, rich flavors of authentic Thai curry (plus the bonus of being super easy to make). With our foolproof step-by-step instructions, you’ll be trading in takeout for this homemade version in no time.

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What You Will Love About this Coconut Curry Recipe

When I was in Thailand, I learned to cook authentic curry from scratch in Chiang Mai. It was love at first taste (then a bit of a struggle when I tried to recreate the magnificently aromatic flavors back home!).

But hey, I eventually discovered that using store-bought curry paste is totally not cheating—and just as delicious! This Thai vegetarian coconut curry with tofu is so versatile that you can use whatever you happen to have in your fridge, and it’s ridiculously quick to whip up on weeknights.

Ingredients in Vegetarian Coconut Curry

• Thai red curry paste: This is where most of the flavor comes from, and spice levels vary a lot by brand. Start with less than you think you need and add more once you’ve tasted the sauce.
• Full-fat coconut milk: Don’t reach for the light version here. The fat is what gives the sauce its silky body, and light coconut milk turns it thin and watery.
• Firm tofu: Needs to be pressed as dry as possible before it hits the pan. Any leftover moisture steams the tofu instead of browning it.
• Vegetable bouillon: Adds a savory backbone that coconut milk alone doesn’t have. It’s a shortcut if you don’t have vegetable stock on hand.
• Chili garlic sauce: Brings heat and a little tang the curry paste alone doesn’t cover. Scale it back if you’re sensitive to spice.
• Fresh ginger and shallots: Sautéing these before the curry paste goes in wakes up their flavor. Skip this step and they stay sharp and raw-tasting in the final sauce.

How to Make this Easy Coconut Curry

1. Build the flavor base. Sauté the shallots and ginger in coconut oil until soft, then stir in the curry paste and cook until fragrant.
2. Simmer the sauce. Add the coconut milk, bouillon, soy sauce, honey, and chili garlic sauce. Cover and let it simmer while you prep everything else.
3. Cook your starch. Prepare rice noodles or rice according to the package instructions.
4. Sear the tofu. Pat it as dry as possible, cube it, and brown in oil until the edges color. Spoon in a little of the curry sauce to coat, then set the tofu aside.
5. Stir-fry the vegetables. In the same pan the tofu just left, stir-fry the carrot, cabbage, and snap peas until vibrant, about 3 minutes.
6. Combine and serve. Bring the sauce, tofu, and vegetables together in one pot, or divide everything straight into bowls over rice or noodles.

Vegetarian Curry Recipe Tips

Paste Matters: Use a good-quality Thai curry paste for the best flavor. If you’re unsure of the spice level, start with a milder version and adjust to taste.

Adjust The Consistency: If you prefer a thicker curry, let it simmer a bit longer to reduce and thicken the sauce. Add more coconut milk or vegetable broth for a thinner curry.

Protein Mix-Up: If you’re not a fan of tofu, try cooked chickpeas, cauliflower florets, tempeh, or seitan!

How to Serve this Easy Coconut Curry Recipe

Serve this curry hot, ladled over rice or noodles so the sauce has something to soak into. A squeeze of lime and a scatter of fresh basil brighten the whole bowl, while a sprinkle of sesame seeds or crushed peanuts adds some crunch on top. If you’re feeding a crowd, set out extra chili garlic sauce and lime wedges on the side so everyone can adjust the heat and acidity to their own taste.

Meal Prep this Easy Coconut Curry

This curry holds up well for meal prepping! Portion it into four containers and serve with rice (pictured below). You can also do a dump-and-bake version with my Thai noodle casserole or Thai dumpling bake!

How to Store and Reheat Easy Coconut Curry

This curry keeps well in an airtight container in the fridge for up to 4 days.

The sauce may thicken slightly and the fat can separate a bit as it chills. That’s normal. A gentle reheat over low heat, with a splash of water or coconut milk stirred in, brings it right back together.

Reheat on the stovetop over low to medium heat, stirring occasionally, or in the microwave in 60-second bursts. If you’re meal prepping, store the rice or noodles separately from the curry so they don’t turn mushy from sitting in the sauce.

The curry base also freezes well for up to 3 months. Tofu can turn a bit spongier after freezing and thawing, so if texture matters to you, consider stirring in freshly cooked tofu when reheating from frozen instead of freezing it with the sauce.

Vegetarian Coconut Curry Variations

• Swap the protein: Chickpeas, cauliflower, tempeh, or seitan all work well if tofu isn’t your thing.
• Go green curry: Swap the red curry paste for green for a brighter, herbier flavor.
• Bulk up the vegetables: Bell pepper, broccoli, or baby corn all hold up well in the sauce if you want to stretch the recipe further.
• Make it fully vegan: Swap the honey for sugar or maple syrup, and double-check your curry paste, since some brands include shrimp paste.

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Vegetarian Coconut Curry Recipe (30 Minute Recipe)

4.80 from 55 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 4 servings

This easy vegetarian coconut curry is rich, cozy, and full of Thai-inspired flavor—made with simple ingredients and foolproof steps for the perfect takeout-at-home dinner.

Ingredients 

1x2x3x

Curry

• ▢ 1 Tbsp coconut oil, 15 mL, or any high heat oil
• ▢ 2 Tbsp chopped shallots
• ▢ 1 Tbsp freshly grated ginger
• ▢ 2 Tbsp Thai red curry paste
• ▢ 2 14-oz cans full-fat coconut milk, 414 mL each
• ▢ 1 tsp vegetable bouillon, the equivalent of 1 cup, no water added
• ▢ 2 Tbsp soy sauce, 30 mL, or tamari for GF option
• ▢ 2 Tbsp honey, 30 mL, or sugar for vegan option
• ▢ 1 Tbsp chili garlic sauce, 30 mL

Fillings

• ▢ rice noodles (4 oz) or rice (1 cup dry)
• ▢ 1 14-oz block firm tofu, 400 g
• ▢ 1 Tbsp coconut oil, 15 mL, or regular high heat oil
• ▢ 1 cup thinly sliced carrot, 50 g
• ▢ 1 cup thinly sliced red cabbage, 50 g
• ▢ 1 cup snap peas, 50 g

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Instructions 

• Flavor Base: Heat 1 Tbsp coconut oil in a medium saucepan over medium/high heat. Add 2 Tbsp chopped shallots and 1 Tbsp freshly grated ginger, cooking for a few minutes until shallots are translucent. Add 2 Tbsp Thai red curry paste and cook a few minutes more until fragrant.
  
• Simmer: Add 2 14-oz cans full-fat coconut milk, 1 tsp vegetable bouillon, 2 Tbsp soy sauce, 2 Tbsp honey, and 1 Tbsp chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
  
• Starch: Prepare rice noodles (4 oz) or rice (1 cup dry) according to the package instructions.
  
• Tofu: Drain and pat 1 14-oz block firm tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat 1 Tbsp coconut oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add a few spoonfuls of your curry soup. Cook for a minute or two until the curry has evaporated, then remove the tofu from the pan.
  
• Veggies: Add 1 cup thinly sliced carrot, 1 cup thinly sliced red cabbage, and 1 cup snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
  
• Serve: To the large saucepan or wok, combine the curry soup, tofu, and vegetables, or assemble in individual serving bowls. Serve with cooked rice noodles or rice.
  

Nutrition

Serving: 1serving (with rice) | Calories: 426kcal | Carbohydrates: 41.7g | Protein: 14.8g | Fat: 23.3g | Saturated Fat: 15.9g | Cholesterol: 0mg | Sodium: 1107mg | Potassium: 512mg | Fiber: 4.6g | Sugar: 14.3g | Calcium: 232mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!