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Thai Red Curry with Tofu & Vegetables


Serves 4

  • by from Fine Cooking
    Issue 103

This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp paste. 

  • 1 Tbs. vegetable oil
  • 3 Tbs. red Thai curry paste
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
  • One 13.5- to 14-oz. can coconut milk
  • 6 wild lime leaves (magrut or kaffir lime; optional)
  • 1 Tbs. light brown sugar
  • 1 lb. extra-firm tofu, cut into 3/4-inch cubes
  • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  • 2 Tbs. soy sauce
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • Kosher salt

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.

Serving Suggestions

Serve over Steamed Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 410, Fat (kcal): 31, Fat Calories (g): 270, Saturated Fat (g): 19, Protein (g): 17, Monounsaturated Fat (g): 7, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1410, Cholesterol (g): 0, Fiber (g): 5,

Photo: Scott Phillips

Very good but as other reviewers noted, one cup of water is too much. Will only add half as much next time I make this. I also pan fried the tofu in sesame oil and added to curry along with the lime juice and soy sauce. Nice flavors!

31 grams of fat per serving...seriously????

31 grams of fat per serving...seriously???

Very good, but definitely didn't need the cup of water. Next time, I'd add 1/2 c at best. Added some sriracha for a little kick!

I've made this several times now and I love the deep Thai flavor, especially with lime leaves which I only occasionally find at my grocer. My only comment is that 1 cup of water swamps this dish. I use Thai Kitchen coconut milk, which seems thick enough out of the can, but the result with the amount of water called for in the recipe is too soupy for me so I cut it in half.

I made this tonight it was just wonderful..Made a few changes used vegetables on hand..Fried my tofu in advance and added it at the last minutes..I also threw in about 20 dried shrimp that I had soaked...I had never made Thai before I was so pleased...

This was easy and fantastic! My daughter liked it too. We added cauliflower for more texture and vegetables which went well. Definitely a keeper.

This is such a delicious and easy dish to make.

Delicious! I made a few substitutions out of personal preference, including adding yellow onion and pineapple (highly recommend!), and leaving out tofu. I love eating Thai takeout but it gets pricey - although not exactly like my favorite takeout place, it is pretty darn close, and doesn't require a bunch of crazy ingredients to make. Try it!

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