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Thai vegetable and tofu red curry Recipe

Thai vegetable and tofu red curry is a popular Thai Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Thai Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 6
Rated 3.5 based on 100 votes


  • Thai red curry paste - 3 tbsp
  • Coconut Milk - 1 can
  • Onions - 1 sliced
  • Tofu extra firm - 1 package drained and cut into cubes
  • Mixed vegetables (carrots, beans, broccoli, cauliflower, green peas, snow peas, baby Corn and zucchini) - 3 cups
  • Pineapples (chopped) - 1 cup
  • Spring onions, chopped - 4 (including leaves.)
  • Oil - 2 tbsp
  • Salt - as needed
  • Ginger powder- 1 tsp
  • Thai Basil - a few
  • Bean sprouts - a few
  • How to Make Thai vegetable and tofu red curry:

    1. Steam the vegetables individually with a pinch of ginger powder until half done and keep aside.
    2. Heat about a tbsp of oil in a wide pan and slightly brown the tofu. Keep aside.
    3. In the same pan, add the remaining oil and saute the onions and green onions until translucent.
    4. Add the red curry paste and cook for about a minute or so.
    5. Add the coconut milk and let it come to a boil. Simmer for about 5 minutes.
    6. Now add steamed vegetables, pineapple and cook for about 8-10 minutes.
    7. Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
    8. Bring it to a gentle boil and simmer for about 10 more minutes.
    9. Check if vegetables are done.
    10. Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
    11. Tear a few basil leaves and add at the end.
    12. Mix well and serve.


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