Gluten-Free Thai Coconut Curry with Tofu and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant gluten-free Thai curry combining creamy coconut milk, crispy tofu, and vibrant vegetables simmered in rich curry spices. This thai-inspired gluten free (gluten-free) ready in about 35 minutes pairs (400 g) firm tofu, pressed and cubed, coconut oil, red curry paste 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and fry for 5-7 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp coconut oil. Sauté 3 minced garlic cloves for 30 seconds until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute to release flavors.
  3. Step 3: Pour in 1 can (14 oz) coconut milk, stirring to combine with curry paste. Bring to a gentle simmer.
  4. Step 4: Add 1 medium sliced red bell pepper, 2 cups broccoli florets, and 2 sliced carrots. Simmer for 8-10 minutes until vegetables are tender but still crisp.
  5. Step 5: Return tofu to the skillet. Stir in 1 tbsp fresh lime juice, 1 tbsp fish sauce or tamari, 1 tsp brown sugar, and 1/2 tsp salt. Cook for 2 more minutes to meld flavors.
  6. Step 6: Remove from heat and stir in 1/4 cup fresh Thai basil leaves. Serve hot over steamed jasmine rice or cauliflower rice for a gluten-free option.

Frequently asked questions

How long does Gluten-Free Thai Coconut Curry with Tofu and Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 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 Gluten-Free Thai Coconut Curry with Tofu and Vegetables?

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 coconut oil from drying out.

Can I substitute ingredients in Gluten-Free Thai Coconut Curry with Tofu and Vegetables?

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 Gluten-Free Thai Coconut Curry with Tofu and Vegetables 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 Gluten-Free Thai Coconut Curry with Tofu and Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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