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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.
save this recipe!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
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 Coconut Curry With Tofu (30 Minute Recipe)
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
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
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!
Thank you! I’m vegetarian keto, so I had to modify your recipe a little, but it is delicious. Mild, but tasty! (It also lends itself to simmering slowly in a solar cooker!)
That’s a great idea! You can find more of my vegetarian low carb recipes here 🙂 Happy cooking!
Can we use vegetable broth instead of the bouillon cube? And if so how much
You could but it may be watered down. I prefer the bouillon cube here because it packs in flavor without adding volume 🙂
This was absolutely delicious! I substituted quorn pieces for the tofu. It was so fresh and tasty, I highly recommend it.
That’s a great idea! Happy eating! 😀
Do you have a favourite brand for your curry paste?
I like Thai Kitchen! 🙂
Very quick and easy to make. I used broccoli, spinach and carrots and it was a hit. It tastes like a warm 🤗.
I love your recipes and this one is so delicious! I can not get enough. I make so many of your recipes and I am so grateful for you! I could eat this one every day!
We really enjoyed this. I am allergic to ginger so I left it out. But it was still wonderful.
So glad it worked without the ginger – so pumped you loved it!
My family loved this! Thank you very much for sharing all these amazing recipes.
Happy you enjoyed it, thanks for cooking with us!
I wanted to like this dish, but it lacked flavor. Maybe because I live in an area with great Thai restaurants? I added some lemongrass and more ginger, which helped.
This recipe is tasty and colorful. I will definitely make it again and add more veggies just because I love lots of veggies! Thank you for introducing me to this style of cooking.
Thanks for cooking with me Irene, can’t wait for you to try more!