Gluten-Free Thai Coconut Curry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

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 recipe, ready in about 35 minutes, pairs 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 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 (400 g) firm tofu, pressed and cubed
• 3 tbsp coconut oil
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 2 medium carrots, sliced diagonally
• 3 garlic cloves, minced
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce or tamari (for gluten-free)
• 1 tsp brown sugar
• 1/4 cup fresh Thai basil leaves
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.