Coconut Mango Thai Curry with Tofu and Jasmine Rice
A fragrant Thai curry combining creamy coconut milk, sweet mango, and tender tofu served over fluffy jasmine rice. This thai-inspired curry (vegetarian) ready in about 40 minutes pairs red curry paste, (13.5 oz) full fat coconut milk, large, peeled and diced ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 14 oz block, drained and cubed extra firm tofu
- 2 tbsp red curry paste
- 1 can (13.5 oz) full fat coconut milk
- 1 large, peeled and diced ripe mango
- 2 tbsp vegetable oil
- 2, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 1/2 cups jasmine rice
- 3 cups water
- 1 tbsp (optional) fish sauce
- 1 tsp brown sugar
- 1/4 cup, roughly chopped fresh basil leaves
- for serving lime wedges
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden brown and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for 2 minutes to release aromas.
- Step 4: Pour in 1 can (13.5 oz) full fat coconut milk, 1 tbsp fish sauce (optional), and 1 tsp brown sugar. Stir well and bring to a gentle simmer.
- Step 5: Add 1 large diced ripe mango and browned tofu cubes to the curry. Simmer for 5 minutes until heated through and flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup roughly chopped fresh basil leaves.
- Step 7: Serve the curry hot over cooked jasmine rice with lime wedges on the side for squeezing.
Frequently asked questions
How long does Coconut Mango Thai Curry with Tofu and Jasmine Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Mango Thai Curry with Tofu and Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.
Can I substitute ingredients in Coconut Mango Thai Curry with Tofu and Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Mango Thai Curry with Tofu and Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Mango Thai Curry with Tofu and Jasmine Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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