Creamy Coconut Curry with Tofu
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Garnish with coconut flakes and serve with rice or naan.
Frequently asked questions
How long does Creamy Coconut Curry with Tofu take to make?
Total time is about 50 minutes (20 min prep + 30 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 Creamy Coconut Curry with Tofu?
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 tofu from drying out.
Can I substitute ingredients in Creamy Coconut Curry with Tofu?
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 Creamy Coconut Curry with Tofu 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 Creamy Coconut Curry with Tofu vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
