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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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4.80 from 53 ratings

Thai Coconut Curry With Tofu (30 Minute Recipe)

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: American, Thai
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: coconut curry, thai curry, vegan curry, vegetarian coconut curry, vegetarian curry
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving, Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    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
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