Thai vegetable and tofu red curry

Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 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

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