Creamy Thai Coconut Curry with Tofu and Snap Peas

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant, plant-based curry with silken tofu and crisp vegetables in a rich coconut broth. This Thai-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs extra-firm tofu, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 extra-firm tofu
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp low-sodium soy sauce
• 1 tsp brown sugar
• 1 tbsp minced fresh ginger
• 1 cup shelled edamame
• 1 cup frozen sugar snap peas
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Press excess water from tofu by wrapping it in a clean kitchen towel and placing a heavy pan on top for 15 minutes. Cut into 1/2-inch cubes.
2. Step 2: Heat 1 tsp oil in a large skillet over medium-high heat. Add 2 tbsp red curry paste and 1 tbsp minced ginger, stirring for 1 minute until fragrant.
3. Step 3: Add 1 can coconut milk, 1 tbsp soy sauce, and 1 tsp brown sugar. Bring to a gentle simmer, then add tofu cubes, edamame, and frozen snap peas. Cook for 8 minutes, stirring occasionally.
4. Step 4: Whisk 1 tsp cornstarch with 2 tbsp water in a small bowl. Stir into curry, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon. Stir in 2 tbsp chopped cilantro before serving.