Coconut-Lemongrass Curry with Tofu and Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy and fragrant vegan curry simmered with coconut milk, fresh lemongrass, tofu, and tender bok choy. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cubed, coconut milk, lemongrass stalks, bruised and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, cubed
1 can (14 oz) coconut milk
2 lemongrass stalks, bruised and chopped
2 tbsp red curry paste
3 cups baby bok choy, halved
2 tbsp vegetable oil
3 garlic cloves, minced
1 shallot, thinly sliced
1 tbsp lime juice
1 tsp brown sugar
1/4 cup fresh cilantro leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 minced garlic cloves and 1 thinly sliced shallot, sautéing for 2 minutes until fragrant and translucent.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
Step 3: Pour in 1 can (14 oz) coconut milk and add 2 bruised and chopped lemongrass stalks. Bring to a gentle simmer and cook for 5 minutes to infuse the flavor.
Step 4: Add 14 oz cubed firm tofu and 3 cups halved baby bok choy to the pot. Simmer for 6-8 minutes until bok choy is tender and tofu is heated through.
Step 5: Remove lemongrass stalks, then stir in 1 tbsp lime juice and 1 tsp brown sugar. Adjust seasoning as desired.
Step 6: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed jasmine rice.