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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.

A bowl of curry with tofu cubes, snap peas, shredded purple cabbage, carrots, white rice, sesame seeds, and fresh basil leaves.
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Your New Go-To Dinner

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.

Reader rating

★★★★★

“So good!! I made this tonight after having a fantastic vegetarian coconut curry at a Thai restaurant this weekend – and this was every bit as good! Delish!!” —Jamie

Add your review

Close-up of tofu cubes, snap peas, and basil leaves in a creamy red curry sauce, garnished with black and white sesame seeds. A wooden spoon rests in the dish.

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!

Great For Meal Prep

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

Thai red curry in a meal prep container with red background
A bowl of rice, tofu cubes, purple cabbage, carrots, snap peas, and fresh basil in a flavorful vegetarian coconut curry sauce, garnished with sesame seeds.
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Thai Coconut Curry With Tofu (30 Minute Recipe)

4.80 from 54 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 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 

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.
    A saucepan with sautéed onions and spices is being stirred with a wooden spoon, set on a red tiled countertop.
  • 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.
    A saucepan with a creamy orange sauce being stirred with a wooden spoon, on a red tiled surface.
  • Starch: Prepare rice noodles (4 oz) or rice (1 cup dry) according to the package instructions.
    A glass bowl filled with cooked white rice sits on a red tiled surface.
  • 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.
    Golden brown tofu cubes frying in a pan with oil, placed on a red tiled countertop.
  • 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.
    A frying pan with uncooked snap peas, shredded purple cabbage, and shredded carrots on a red tiled surface.
  • 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.
    A skillet filled with tofu and vegetables in red curry sauce, surrounded by rice, lime wedges, shredded carrots, purple cabbage, and fresh basil on a red tiled surface.

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.

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4.80 from 54 votes (19 ratings without comment)

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98 Comments

  1. Ann says:

    4 stars
    This was a tasty meal but it used too many pans (3) and it was too high in calories. I added a spicy pepper, garlic, and extra ginger. I cut the coconut milk in half. This was still pretty mild but it was tasty. My veggies were carrot, red bell pepper and green cabbage. I liked this recipe enough to bring it into my own recipe space where I can adjust the spice level up and reduce the calories closer to 600. I made a 900 calorie dinner and that’s usually more than I want from one dish.

    Reply
  2. Safina says:

    Can I use one cup of vegetable broth instead of the bouillon?

    Reply
    1. Sarah says:

      Yep that should be fine!

  3. Kaori says:

    1 star
    That looked great but taste was not so nice. I think it’s something missing.. I put some other seasonings. Sorry.. but thank you for the recipe!

    Reply
  4. Lea says:

    Hi Sarah, this looks amazing!! What a fabulous combo. Thank you. I’ve pinned this.

    Reply
  5. Shobhana says:

    Did you make the red curry paste. It’s not easy finding a good vegetarian curry paste. Most have shrimp paste
    Thanks

    Reply
    1. Sarah says:

      Hi Shobhana! I use Thai Kitchen Authentic Red Curry Paste, which is vegan! 😀

  6. Cathy says:

    5 stars
    This was SO GOOD! I am a novice at curries, but I DID IT! And it was delicious! Thank you for a great recipe.

    Reply
    1. Elisbaeth says:

      5 stars
      Really tasty and easy curry recipe. I used chickpeas instead of tofu and one can of coconut milk was plenty for that. Will try with tofu next time!

  7. Liz says:

    This looks delicious! Wondering if I am missing something: I see we add bouillon without water, but I see in the head notes a reference to vegetable broth. Can you clarify? Thanks so much!

    Reply
    1. Sarah Bond says:

      It’s bouillon without water! Sorry for the confusion 😀

  8. Abbie says:

    5 stars
    This was delicious! My calorie count was quite a bit higher though. Which canned coconut milk brand do you use? The Thai kitchen unsweetened brand is 600 calories per can, increasing the calorie count quite a bit when 1 serving includes half the can. Do you know how this turns out with low-fat coconut milk? Thanks for the recipe- this was truly so amazing!

    Reply
    1. Sarah Bond says:

      I’ll double check my notes for nutrition – that’s the brand I use! It’s good with lowfat coconut milk as well, just not quite as creamy.

  9. Marjo says:

    5 stars
    This is the BEST thing I ever tasted in my whole life!

    Reply
    1. Sarah Bond says:

      YAY! I’m so happy to hear this, Marjo! 😀

  10. Shirley says:

    5 stars
    I love Thai food. I usually go out to our local Thai place. Although this recipe has many steps, it was so worth it! It was a great weekday meal but I would serve it for company.
    No more weekly Thai takeout with this curry!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear you liked it, Shirley! Enjoy! 😀