Creamy Coconut Curry with Tofu

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A Thai-inspired curry with silky coconut milk, tender tofu, and vibrant vegetables. This Thai-inspired vegetarian recipe (vegan), ready in about 50 minutes, pairs tofu, coconut milk, broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 block (14 oz, firm) tofu
• 1 can (13.5 oz) coconut milk
• 1 cup (vegetable or coconut) broth
• 1 cup (trimmed) green beans
• 1 cup (julienned) carrots
• 1 medium (diced) red bell pepper
• 2 tbsp Thai red curry paste
• 1/4 cup (optional, for garnish) coconut flakes

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Instructions

1. Step 1: In a large skillet, heat 1 tbsp oil over medium heat. Add tofu and cook for 5-6 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, add 1 tbsp oil, then sauté Thai curry paste for 1 minute until fragrant. Add carrots, green beans, and bell pepper; cook for 3-4 minutes until vegetables are tender.
3. Step 3: Pour in coconut milk and broth. Bring to a simmer, then add tofu. Cook for 10-12 minutes until tofu is heated through and sauce thickens.
4. Step 4: Garnish with coconut flakes and serve with rice or naan.