Tofu and Vegetable Thai Red Curry

I have many curry recipes that I love (I’m talking about you sweet potato curry) but this tofu and vegetable Thai red curry has been on repeat at my house since the end of summer for good reason.

First of all, you only need a few basics to make a rich and vibrant curry loaded with amazing flavor.  Start with a base of aromatics, not just onion, but plenty of fresh garlic and ginger – this amps the flavors big time.  Then comes the magic I-can’t-believe-it’s-so-easy ingredient, Thai red curry paste.

For me, Thai red curry paste is so much more flavorful than the curry powders that I use in a lot of my other curries.  It really is magic in a can (or a jar).  Maesri curry paste has become my go-to brand because it has superior flavor for a smaller ticket price (and I’m not being paid to say that!).

Finally, I love the versatility of this recipe.  I can literally make it with any vegetables that I have on hand.  In the recipe below, I have given a rough outline or suggestion for what to use but you can really go anywhere with this dish.  It’s a great clean-out-the-fridge recipe to have in your back pocket.

Variations to the Tofu and Vegetable Thai Red Curry recipe:

1. Veggies to try: green beans, potatoes, sweet potatoes, butternut squash, cauliflower, broccoli, frozen peas or frozen edamame.
2. The size of the cut on your vegetables will determine how long they need to cook as well as the type.  Thinly slice carrots, make a small dice on potatoes, sweet potatoes or butternut squash.  Cauliflower, broccoli, and green beans can all be left in larger 1-inch pieces.  Vegetables can also be used from frozen, like edamame or green peas.
3. Can I sub beans like chickpeas?  Yes!  You can use them for the tofu, or part of the vegetables. I often use ½ cup chickpeas and 2 ½ cups vegetables.
4. What can I use besides tofu?  Some other vegan protein options that would be delicious include chickpeas, edamame, or tempeh.
5. Serve this curry with these easy whole wheat flatbreads.
6. Why pan fry the tofu separately?  It adds extra texture to the tofu.  If you like soft tofu, then feel free to skip this step.

Other Questions about Tofu and Vegetable Thai Red Curry recipe:

1. What do I do with the leftover can of coconut milk?  Freeze it and use it in your next batch of curry.  It will separate when frozen but still tastes fine.  I have read that you can fix the separation by whirling the thawed coconut milk in a blender (I haven’t tried it because I don’t need to dirty an extra dish!).
2. What do I do with the leftover tofu?  Store leftover tofu submerged in water in the fridge for up to 5 days.  Here are a few other recipes that use 8 oz tofu: BBQ Tofu Sandwiches, Grilled Tofu and Summer Vegetable Tacos, Coconut Turmeric Noodle Bowls, or Sesame Soba Noodles with Asparagus and Tofu.
3. What makes this recipe Thai?  First of all, the Thai red curry, and secondly the coconut milk.  I like to use half a can of coconut milk, then add enough vegetable broth to have plenty of rich gravy/broth to go around.  You could also use a full can of light coconut milk if that’s your jam.