Name: Thai-Style Red Curry with Tofu
Prep time: 30 min
Cook time: 20 min
Yield: 2 people
Cuisine: Thailand
Ingredients: 250 oz oftofu (fresh in brine); 100 oz ofgreen pea (You can substitute or add other vegetables in place of the peas: eggplant, bell peppers, potatoes...); 50 oz ofred curry paste (You can find it already prepared, and with varying levels of spiciness to suit your taste); 1 white onion; 200 fl oz ofcoconut milk; 2 garlic; 1 lime; 1 ginger (about the size of a thumb); 1 lemongrass (about one tbsp once chopped); 4 fresh cilantro (Optional—I love it!); 50 oz ofpecans (optional, to give your curry a crunchy texture); 1 frying oil (peanuts, sunflower seeds...)

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Updated on 01 March 2026 by

cookette

6 reviews 4.8 : Very good

Cuisine

Thailand

Diet

GFDF Gluten-free Lactose-free Vegan Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

20 minutes

This Thai-style red tofu curry is made with a variety of vegetables and typical Asian spices, all simmered gently in coconut milk.

For those who aren’t familiar with it, tofu—this soy “cheese”—offers an interesting alternative to animal protein.

The recipe is easy to prepare, and the result is very flavorful, thanks to the ginger, lemongrass, and coconut milk.

For

people

Add to shopping list

8.8 oz of tofu fresh in brine
3.5 oz of green pea You can substitute or add other vegetables in place of the peas: eggplant, bell peppers, potatoes...
1.8 oz of red curry paste You can find it already prepared, and with varying levels of spiciness to suit your taste
1 white onion
6.8 fl oz of coconut milk
2 garlic
1 lime
1 ginger about the size of a thumb
1 lemongrass about one tbsp once chopped
4 fresh cilantro Optional—I love it!
1.8 oz of pecans optional, to give your curry a crunchy texture
1 frying oil peanuts, sunflower seeds...

1
Peel and chop the onion into small pieces; peel the ginger and garlic, then mince them finely; rinse and slice the lemongrass into rounds. Cut the tofu into cubes about the size of a large dice. Rinse and finely chop the cilantro.
2
Heat the oil and sauté the tofu and onion over high heat for a few minutes, turning frequently, until the tofu begins to brown.
3
Add the curry paste, sauté for a minute, then add the vegetables, garlic, ginger, and lemongrass; stir briefly, then reduce the heat.
4
Pour in the coconut milk and simmer over low heat for 5 minutes. Once cooked, add the lemon juice and the coarsely chopped pecans, and give it a stir.
5
Before serving, sprinkle with chopped fresh cilantro.