red coconut curry with tofu
This tofu coconut curry is fragrant, spicy, and indulgently creamy. It’s a one-pot dinner, loaded with crunchy veggies and golden-brown tofu. And WAY better than take-out!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Curry
- Method: Stove
- Cuisine: Thai
Ingredients
- 1 14-oz package extra-firm tofu
- kosher salt
- 2 tbsp canola oil, divided
- 1/4 cup red curry paste, plus more to taste
- 2 (13.5 oz) cans full-fat coconut milk (don’t shake)
- 1 tbsp light brown sugar
- 2 tsp fish sauce, plus more to taste
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 4 oz (about 1 cup) snow peas
- 5 oz baby spinach
- cooked jasmine rice, for serving
- thinly sliced chiles, for garnish
- Thai basil, for garnish
Instructions
- Slice tofu into 4 even-sized slabs and arrange on a paper towel-lined sheet pan. Cover with another layer of paper towels and press down firmly to soak up excess liquid. Cut into 1-inch cubes and season with salt.
- Heat oil in a large skillet over medium heat. Add tofu in a single layer and cook until evenly browned and crisp, about 3- 4 minutes per side. Transfer to a plate and wipe out skillet.
- Scoop the solidified fat off the top of one can of coconut milk and add to the same skillet over medium heat. Heat until it begins to bubble, about 30 seconds.
- Add curry paste and cook, stirring constantly, until very fragrant and oil separates from the paste, about 3 minutes.
- Stir in sugar and cook until dissolved, about 1 minute. Whisk in remaining coconut milk. Bring to a boil, reduce to a gentle simmer, and cook until the curry coats the back of a spoon and oil rises to the surface, about 10 minutes.
- Stir in fish sauce and taste. Add more curry paste, sugar, fish sauce, or salt if needed.
- Stir in peppers, snow peas, and tofu. Return to a gentle simmer and cook, uncovered, until vegetables are crisp-tender and tofu is heated through, about 3 minutes.
- Add spinach and stir until just wilted, 1 more minute.
- Serve over a bed of rice and top with sliced chiles and basil.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 366
- Sugar: 6.4g
- Sodium: 634mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3.4g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/tofu-curry/