Thai Red Curry with Tofu
This Thai red curry with tofu is one of those recipes I come back to again and again when I want something cozy, bold, and genuinely satisfying without a ton of effort. It's rich and fragrant from the coconut milk and curry paste, packed with vegetables, and finished with gorgeously crispy tofu that actually holds its texture (no spongy cubes here!).
I've tested this recipe a lot, and the biggest win is frying the tofu separately first. It gives you that golden, lightly crisp exterior that stands up to the sauce instead of dissolving into it. The sauce itself is classic Thai-inspired - creamy, slightly sweet, gently spicy, and brightened up at the end with lime.
For more recipes similar to this, try my red curry dumpling bake, this coconut curry lentil soup, or this delicious peanut noodle bowl with crispy tofu.
Ingredient Notes
The exact quantities are in the recipe card, but here's why each ingredient matters and where you can make swaps.
- Tofu: I recommend firm or extra-firm tofu. Pressing it well is crucial - excess water is the enemy of crispiness. Coating it lightly in cornstarch gives it that golden crust that stays intact once added back to the curry.
- Red curry paste: Mae Ploy is my go-to because it's bold and authentic, but it is spicy. If you're sensitive to heat, start with 1 tablespoon and build up. Thai curry pastes vary a lot in intensity.
- Coconut milk: Full-fat coconut milk is best here. Light versions don't thicken the sauce properly and can taste flat. If your curry ever feels thin, it's almost always because the coconut milk is too low-fat.
- Cornstarch (in the sauce): This helps the curry sauce cling to the vegetables and tofu instead of feeling soupy. It's a small addition but it makes a noticeable difference.
- Vegetables (pepper, carrot, bok choy, mushrooms): This combo gives crunch, sweetness, and earthiness. Bok choy wilts quickly, so it goes in early but doesn't need long. You can swap in broccoli, snow peas, green beans, or zucchini without changing the method.
- Kaffir lime leaves: These add a very distinctive citrusy aroma that makes this Thai red curry taste just like the version I've had in Thailand. I find them in my local Asian supermarket - and I opt for frozen ones so I can always have them on hand for recipes like this! If you can't find them, use extra lime zest at the end - it won't be identical, but it still works.
- Sugar + lime: Thai curries rely on balance. The sugar rounds out the spice, and the lime lifts everything at the end. Taste before serving - this step is where the curry really comes together.
How to Make Thai Red Curry with Tofu
Here are a few steps on making this recipe - scroll down to the recipe card at the bottom of the page for the exact step-by-step instructions.
Step 1) Prep and Cook the Tofu
Press the tofu by wrapping it in a clean cloth and gently squeezing out excess moisture. Cut into cubes. Then, toss the tofu with cornstarch, paprika, salt, and pepper until evenly coated.
Heat oil in a pan and fry the tofu for 5-6 minutes, turning often, until golden and crisp on all sides. Remove and set aside.
Step 2) Stir Fry the Veg & Pastes
In the same pan, stir-fry the sliced bell pepper and carrot for 2-3 minutes, then add mushrooms and bok choy.
Add the ginger and garlic paste, followed by the red curry paste. Stir constantly for 1-2 minutes until fragrant.
Step 3) Build the Sauce
Sprinkle in the cornstarch and stir well to coat the vegetables and paste. Pour in the coconut milk, water, soy sauce, sugar, salt, lime juice, and add the kaffir lime leaves.
Simmer gently for 5-10 minutes until the sauce thickens slightly and the vegetables are tender.
Step 4) Add Tofu and Serve
Remove the kaffir lime leaves, stir the crispy tofu back into the sauce, and taste. Adjust salt, sugar, or lime as needed.
Serve hot with rice and finish with a scattering of sliced chili, cilantro, and lime wedges.
Chef's Tips / Cooking Hacks
- Don't rush the tofu: Let it properly brown before flipping - that's how you get crisp edges instead of soft cubes.
- Stir the curry paste constantly: Curry paste burns easily. Keep it moving so it blooms without catching.
- Taste at the end, not the start: Coconut milk dulls salt and spice as it cooks, so final seasoning matters.
- Remove the lime leaves: They're not meant to be eaten and can be quite tough.
Storage
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the sauce has thickened too much.
- This curry can be frozen, but the tofu may soften slightly when thawed. Still tasty, just less crisp.
FAQs
Can I bake the tofu instead of frying it?
Yes. Bake at 200 °C / 395F for about 20-25 minutes, flipping halfway. It won't be quite as crisp, but it works well.
Is this curry very spicy?
It's medium by default. The heat level depends heavily on your curry paste. Start small if you're unsure.
Can I make this vegan?
It already is - just double-check your curry paste and soy sauce are vegan-friendly, as many red curry pastes do contain fish sauce or shrimp paste.
What should I serve it with?
Jasmine rice is classic, but it's also great with coconut rice, flat rice noodles, or even roti-style flatbread.
Thai Red Curry Recipe with Tofu
Ingredients
- 200 g tofu
- 2 tablespoon cornflour
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoon oil
- 1 red bell pepper sliced
- 1 medium carrot sliced
- 1 bok choy sliced
- 75 g mushrooms sliced
- 2 teaspoon ginger and garlic paste
- 2 tablespoon red curry paste mae ploy is good
- 1 tablespoon cornflour
- 400 ml coconut milk
- 150 ml water
- 4-6 kaffir lime leaves
- 1 tablespoon soy sauce
- 1 tablespoon cane sugar
- Salt, to taste ~1 tsp
- 1 lime juiced
- 1 red chilli sliced finely
- Lime wedges
- Fresh cilantro diced
Method
- Drain and press your tofu (my hack is to wrap the tofu in a clean cloth and gently squeeze it to remove as much excess water as possible).200 g tofu
- Cube the tofu and add it to a container along with the cornflour, paprika, salt, and pepper.2 tablespoon cornflour, 1 teaspoon paprika, 0.5 teaspoon salt, 0.5 teaspoon pepper
- Heat the oil in a large frying pan and fry the tofu for 5-6 minutes, flipping regularly so that every side turns crispy and golden. Remove from the pan with a slotted spoon and set aside.2 tablespoon oil
- In the remaining oil, stir fry the sliced peppers and carrot for 2-3 minutes, then add the mushrooms and bok choi.1 red bell pepper, 1 medium carrot, 75 g mushrooms, 1 bok choy
- Add the garlic and ginger paste, followed by the red curry paste. Stir these together into the pan for a couple of minutes until the pastes soften and turn fragrant - make sure you stir often so they don't burn!2 teaspoon ginger and garlic paste, 2 tablespoon red curry paste
- Add the cornflour and stir it into the paste/vegetable mixture.1 tablespoon cornflour
- Pour in the coconut milk, sugar, salt, soy sauce, lime juice, water, and add the kaffir lime leaves.400 ml coconut milk, 150 ml water, 4-6 kaffir lime leaves, 1 tablespoon soy sauce, 1 tablespoon cane sugar, Salt, to taste, 1 lime
- Stir everything together and leave to simmer on low heat for 5-10 minutes.
- Taste, adjust any seasonings or ingredients, and then remove the lime leaves. Tip the crispy tofu into the red curry sauce, stir, and serve with fluffy white rice and the garnishes.1 red chilli, Lime wedges, Fresh cilantro
Nutrition
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the sauce has thickened too much.
- This curry can be frozen, but the tofu may soften slightly when thawed. Still tasty, just less crisp.
just stunning, will definitely be making again thank you!
thank you Harriet, really glad you enjoyed the recipe!