Oh my yum! I am completely in love with this Thai Coconut Curry π Meet my newest go-to meal. So super easy and so super delish. You guys are going to love this one.Β
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Why Do I Love This Thai Coconut Curry?
- Thai food always sounds like a good idea to me. Doesn’t matter what time of day, where I am, or what I am doing.
- Super easy to make, not complicated at all.
- Healthy + vegan + I can change up the veggies every time.
- Served in one bowl, easy clean up.
- The ingredients are so simple, I always have them in my kitchen, you probably do too.Β
- Done in under 30 minutes.
- Don’t like rice noodles? No problem, use ramen noodles, or spaghetti squash, or pour your coconut curry over rice or quinoa.
Tara’s Tips for Perfect Thai Coconut Curry:
- Follow my instructions below for cooking your tofu. You don’t need a lot of flavor on the tofu itself because it will soak up the flavors of the curry base.Β
- In a hurry? Toss in a can of chick peas instead of the tofu.
- Everyone has a Thai flavor they love. This dish is super forgiving and you can experiment by adding or subtracting the flavors you choose. Love extra lime, then add it. Want more heat? Add more pepper. More peanut flavor, do it!
- If you don’t have fresh veggies on hand, don’t worry. Use a bag of whatever frozen veggie you have.Β
How To Cook Your Tofu for Thai Coconut Curry:
- Air Fryer Tofu Β works perfectly in this curry! Click here to learn how to make crispy tofu in your air fryer!
- If you use oil + prefer to pan-fry your tofu, follow Β my instructions here.Β
- Prefer to bake your tofu? Click here Β for my step-by-step process for Β crispy oven baked tofu.
- New to tofu? Start Β here with Tofu 101.
Love making curry dishes? Me too!
Try one of my other favorites:
- Vegan Panang Curry with Tofu
- Oat Milk Green Curry
- Thai Green Curry Quinoa
- 10 Minute Vegan Hot and Sour Soup
- Oat Milk Red Curry
- Spicy Garlic Tofu With Vegetables
Thai Coconut Curry
September 27, 2023
: 2 servings
: Easy
Thai Coconut Curry is the perfect combination of creamy coconut, red and green curry spices, healthy veggies, and tofu. Easy + vegan + gluten free + perfect for busy nights or any night!
Ingredients
- 14 ounce package organic extra firm tofu (drained, cut into one inch cubes)
- 1 onion, sliced thin
- 3 tbsp liquid aminos or sub soy sauce
- 4 cloves minced garlic
- 1/2 inch fresh ginger, grated or sliced thin
- 2 cups vegetable broth
- 1 tbsp green curry paste
- 2 tbsp red curry paste
- 1/2 tsp chili pepper powder (more to taste)
- 2 tsp rice vinegar
- 1 can coconut milk
- 1 tbsp peanut butter
- 8 ounce package of rice noodles
- 2 cups fresh broccoli florets
- 1 cup sliced mushrooms or other vegetable of choice
- 1 cup chopped scallions
Directions
- Step 1 Cook tofu using air fryer (10 minutes in air fryer at 400 degrees) or oven method (425 degrees for 20 minutes), see body of post for links to detailed instructions, set tofu aside once cooked.
- Step 2 While tofu cooks, add onion to a non-stick skillet or wok, drizzle with liquid aminos or soy sauce, sautΓ© over medium heat 3-5 minutes or until translucent. Add one tbsp of water at a time if onions begin sticking to pan.
- Step 3 Add garlic and ginger and sautΓ© an additional one minute. Reduce heat to medium-low.
- Step 4 Add in the broth, both curry pastes, and pepper. Mix until well combined. Then add in the rice vinegar, and stir again.
- Step 5 Add in the coconut milk (give the can a good shake before opening). Simmer on low heat for 5 minutes.
- Step 6 Stir in the peanut butter and continue to stir until all ingredients are well combined. Cover and turn heat to lowest setting, let simmer while your noodles cook.
- Step 7 In a separate pot, cook noodles according to package directions. Strain noodles and set aside.
- Step 8 Increase heat back to medium on the curry/broth mixture. Add the cooked tofu, chopped broccoli and mushrooms. Cover pot and cook for 3 minutes or until broccoli is tender. Add noodles and give everything a good stir. Turn off heat and add in scallions, test spice level adding in more pepper for more spice. Enjoy!
*recipe originally posted September 2019 with an updated version posted September 2023
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