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Easy Red Curry with Tofu and Vegetables

Easy Red Curry with Tofu and Vegetables

Image credit to: Boston Organics


  • 1 red pepper, diced
  • 2-3 cups zucchini or other quick cooking vegetable like cabbage, cauliflower, eggplant, green beans, frozen peas, hardy leafy green - cut into bite sized pieces
  • 2-3 cups slower cooking root vegetables like carrots, parsnips, winter squash, sweet potatoes, turnips, rutabagas, white or red potatoes, radishes - peeled and cut into small cubes
  • 1 brick extra firm tofu, cut into 1" cubes
  • 2 Tbsp canola oil
  • 2-4 Tbsp red curry paste (to taste)
  • 2 Tbsp fish sauce
  • 1 can unsweetened coconut milk
  • 2-4 Tbsp basil or cilantro
  • lime wedges


Heat oil in large Dutch oven over medium heat. When hot add tofu cubes in single layer and cook until golden brown about 3 minutes, turn and cook on opposite side. Remove tofu to plate.

Add curry paste to oil remaining in Dutch oven and stir fry 1-2 minutes. Add slower cooking vegetable(s) and stir fry about 10 minutes to coat in curry paste/oil mixture, until starting to soften. Add coconut milk and simmer 10 minutes. Add quick cooking vegetable(s), red pepper, tofu and fish sauce, simmer gently until vegetables are just tender, 5 or so minutes.

Serve over jasmine rice, sprinkled with cilantro or basil with lime wedges on the side.

4 servings

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