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Tofu Thai Red Curry (gluten-free, dairy-free, vegan option)

Aromatic and authentic Tofu Thai Red Curry. It is seriously the BEST Thai Red Curry.
5 from 15 votes
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Cuisine Thai/Asian
Servings: 3 -4 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

for the sauteed tofu

  • 1 16 ounce package extra firm organic tofu, drained, pressed, & cubed
  • 1 tbsp avocado oil

for the curry

  • 1/2 tbsp avocado oil
  • 3-4 tbsp red curry paste I use Maesri*
  • 1 13.5 fl ounce can coconut milk (I use Chaokoh)**
  • 1 cup French string beans trimmed & cut into 1 inch pieces
  • 1/2 red bell pepper thinly sliced
  • 1/2 green bell pepper thinly sliced
  • 1 8 ounce can water chestnuts, sliced in half horizontally
  • 1.5 tsp coconut palm sugar
  • 1 tbsp fish sauce you can omit, or use tamari***
  • add 3/4 of the sauteed tofu or all of it
  • 1/4 cup thai basil leaves****
  • 5 kaffir lime leaves julienne****
  • 2 tbsp - 4 tbsp water optional (if you want to thin out the curry)

Instructions

  • 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 2 tbsp, and later added another 2 tbsp. Serve with brown rice (white rice or quinoa). Enjoy!

Notes

NOTE: All items can be found at your local Asian Grocery Store, or Amazon.
* Red Curry Paste - I love Maesri pastes. I used 3.5 tbsp of the red curry paste, and I've also tried 4 tbsp, it's spicy and delicious. My husband can handle 3 tbsp for those of you who prefer less spice. The paste adds a ton of flavor.
** Coconut Milk - I love Chaokoh Coconut Milk. It's rich, thick and creamy. I've tried other coconut milk brands, but this one truly is the best.
*** Fish Sauce - If you're vegan, you can simply omit the fish sauce, or opt for Gluten-Free Tamari, such as, San-J
**** Thai Basil Leaves & Kaffir Lime Leaves - both ingredients can be found at your local Asian Grocery Store, else on Amazon. Here is the link for Thai Basil Leaves. Here is the link for Kaffir Lime Leaves.
 

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