red coconut curry with tofu

This coconut curry tofu is fragrant, spicy, and indulgently creamy. It’s a one-pot dinner that's loaded with crisp-tender veggies and golden brown tofu. And WAY better than take-out!

I’ll be honest. I used to be so intimidated by Asian recipes. They felt incredibly daunting and they always turned out a little...off. Thai food especially felt like something I could only get from a restaurant.

I finally started investing in some solid cookbooks and experimenting with simple dishes. I also searched out the specialty ingredients I used to write off, and shocker, the food started tasting way more delicious.

This Thai red curry tofu is one of my all-time favorites. 

It’s as good as take-out, it’s impressive, the leftovers are amazing, and I can swap in chicken or beef or really, any vegetables I have on hand.

But mostly, I love it because it’s a simple one-pot dinner that tastes great. I pack it with veggies (use whatever’s in season) and go heavy with the red curry paste for extra heat.

Keep reading for all sorts of tips on how to make it yourself!

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tofu curry ingredients:

How to make red curry tofu:

• Pat tofu dry, cut into cubes, and fry until golden brown.
• Scoop solidified fat off of 1 can of coconut milk and cook until bubbly.
• Stir in red curry paste and fry until oil separates.
• Mix in sugar.
• Whisk in coconut milk and simmer 10 minutes.
• Mix in fish sauce, fried tofu, and veggies.
• Simmer until veggies are crisp-tender; add spinach and cook until wilted.
• Serve over jasmine rice, and garnish with chiles and fresh Thai basil.
• Enjoy!

Tips to make the best coconut curry tofu:

• Use good red curry paste. The Thai Kitchen brand is readily available, but it doesn’t have the complexity or flavor intensity that other brands have. And those tiny jars are way more expensive!
  • I love Mae Ploy, which can be found at any Asian grocery store and on Amazon. Mae Ploy runs on the salty side, so don’t add any salt to the curry. And if it does get too salty, you can always stir in more coconut milk. 
  • Maesri and Aroy-D are other great options. 
• Pat tofu really dry with paper towels: this is key to getting a crispy, golden-brown crust. Then take your time browning and flipping the cubes over medium heat. Too hot and the tofu will burn, too low and it’ll take forever!
• I use 2 cans of coconut milk to make an extra saucy curry. If you want it less rich and spicier, you can use ½ cup- 1 cup of water instead of the second can. Watch out for salt if you do cut the coconut milk, and consider starting with less curry paste.

Make your life easier:

• Double the tofu for picky eaters. Fry it up and serve it over steamed rice with the curry sauce on the side!
• If you’re short on time, fry the tofu slabs first then cut them into cubes. Only 2 sides will be browned, but you’ll save a ton of time.
• Throw in 2- 3 cups of whatever chopped-up vegetables you have. Cauliflower, broccoli, peppers, eggplant, potatoes, snap peas, and carrots are all great additions to the curry. Just add quick-cooking veggies at the very end, so nothing gets mushy.
• For meat lovers, swap in thinly sliced chicken breasts or sirloin steak.
• Mix in extra coconut milk if it’s too spicy or salty.
• Stir in more red curry paste for extra heat.

More recipes to try!

miso udon soup

cold spicy sesame peanut noodles

chili crisp

homemade sichuan chili oil

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