Red Thai Tofu Curry recipe

Calories: 361 per serving

This medium-hot curry is a great dish to prepare for vegetarians - the tofu acts like a sponge and soaks up flavour, and the coconut milk mellows everything out into a slightly sweet yet still spicy curry. Delicious!


  • 1 onion
  • 2 tbsp. red Thai curry paste
  • 400ml coconut milk
  • 100g each of baby corn, broccoli florets and green beans
  • 350g firm tofu
  • 1 tbsp. soy sauce
  • 1 tbsp. oil
  • Small handful freshly chopped coriander


  1. Thinly slice the onion. Cut the tofu into cubes. Cut the top and bottoms from the green beans, chop the broccoli into florets and if the baby corn is particularly large, slice in half.

  2. Heat the oil in a frying pan and add the onion. Cook until the onion is soft, then add the curry paste. Stir and cook until fragrant, then add the coconut milk.

  3. Once simmering, add the baby corn, broccoli florets, green beans and tofu. Stir in the soy sauce. Simmer for 5-6 minutes.

  4. To serve, stir in the coriander.

Serve with plain rice or chips. You could also serve them with fried egg noodles. This recipe serves two.

Author: Laura Young.

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Nutritional Information

Amounts Per Serving
Fat (Total)26.7g
Fat (Saturated)3.2g
Fat (Polyunsaturated)9.8g
Fat (Monounsaturated)10.1g
Carbohydrates (Total)30.2g
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
350gabout 12 oz (12.34555 oz based on 0.035273 ounces in a gram)


Published: January 9, 2012