Coconut-Lemongrass Curry with Tofu and Baby Corn

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 developed and reviewed.

A fragrant Thai-inspired coconut curry featuring tender tofu cubes and crunchy baby corn simmered in a lemongrass-spiced sauce. This Thai-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, baby corn, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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: 15 min Cook: 20 min Serves 3 Thai cuisine 400 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 cup, halved lengthwise baby corn
1 can (14 oz) coconut milk
1, bruised and chopped into 2-inch pieces fresh lemongrass stalk
2 tbsp red curry paste
2 tbsp vegetable oil
3 cloves minced garlic
1 tbsp grated ginger
1 tbsp fish sauce
1 tsp brown sugar
1/4 cup, chopped fresh basil leaves
1 tbsp lime juice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and sauté for 5-6 minutes until golden on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 bruised, chopped lemongrass stalk. Sauté for 1-2 minutes until fragrant.
Step 3: Stir in 2 tbsp red curry paste and cook for another minute to release aromas.
Step 4: Pour in 1 can (14 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer.
Step 5: Add 1 cup halved baby corn and sautéed tofu back to the skillet. Simmer for 8-10 minutes until baby corn is tender and curry thickens slightly.
Step 6: Remove lemongrass pieces. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh basil leaves for brightness.
Step 7: Serve hot with steamed jasmine rice or your preferred side.