Go Back
+ servings

Tofu Thai Red Curry Recipe

This is the BEST Tofu Thai Red Curry you will make that's prepared with bell peppers, chestnuts, string beans, tofu, Thai basil leaves, and Kaffir lime leaves.
5 from 18 votes
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course Main Course
Cuisine Asian, Thai
Diet Gluten-free, Vegan option
Servings: 4 servings
Author: Nisha


for the sauteed tofu

  • 8 ounces extra firm organic tofu pressed & cubed into 1" pieces
  • ½ tablespoon avocado oil

for the curry

  • 3 tablespoon coconut milk to cook the red curry paste
  • 3-4 tablespoon red curry paste I use Maesri
  • 13.5 fl ounces canned coconut milk I use Chaokoh
  • 1 cup French string beans trimmed & cut into 1" pieces
  • ½ red bell pepper thinly sliced
  • ½ green bell pepper thinly sliced
  • 8 ounces water chestnuts
  • ½ tablespoon coconut palm sugar
  • 1 tablespoon fish sauce you can omit, or use vegan fish sauce
  • add sauteed tofu or all of it
  • ¼ cup Thai basil leaves
  • 5 kaffir lime leaves
  • ¼ - ½ cup water optional (if you want to thin out the curry)


  • Begin by draining the tofu. Cover the tofu with paper towels, and place a heavy skillet over it for 20-30 minutes.
  • In the meantime, prep your veggies. Slice the bell peppers, string beans and water chestnuts. Set aside.
  • Measure the Thai basil leaves and julienne the kaffir lime leaves. Set aside.
  • Once done, check on the tofu and cube it into small cubes.
  • Heat up a cast-iron skillet on low-medium heat. Once hot, add oil. Add the cubed tofu and cook for 5-7 minutes.
  • We want to lightly saute the tofu. Gently stir around once lightly browned. You can use a nonstick if you're not comfortable using a cast-iron while sauteing tofu. Turn off the stove, Set aside.
  • Now make the curry. Heat up a wok on medium heat, once hot add oil followed by red curry paste. Cook for 1-2 minutes stirring continuously.
  • Shake the coconut milk well, and pour the entire can into the wok.
  • Keep stirring using a wooden spoon and cook the coconut milk for 3-5 minutes.
  • The coconut milk will start to bubble and thicken up.
  • Add the red & green bell peppers, string beans, and chestnuts. Stir to combine.
  • Cover and cook on low-medium heat for 5 minutes. The veggies will soften slightly, but you don't want them too mushy.
  • Add the coconut palm sugar and fish sauce. Stir.
  • Now add the tofu. Stir and cook for 1-2 minutes.
  • Finish it off with Thai basil leaves and kaffir lime leaves. Turn off the stove. Stir.
  • Optional: add water to thin out the sauce slightly. I added a ¼ cup of water. Serve with brown rice (white rice or quinoa). Enjoy!


Tofu Thai Red Curry was first published on October 16. 2018 and has been updated since with new photos.


Calories: 378kcal | Carbohydrates: 24g | Protein: 9g | Fat: 30g | Saturated Fat: 24g | Sodium: 420mg | Potassium: 612mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2562IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 4mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!