One-Pot Thai Coconut Curry with Tofu and Vegetables
A fragrant, creamy Thai curry made entirely in one pot with tofu, bamboo shoots, and a blend of aromatic spices for a restaurant-quality meal. This Thai-inspired one-pot recipe, ready in about 35 minutes, pairs firm tofu, coconut milk, curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, 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
- 14 oz, pressed and cubed firm tofu
- 1 can (13.5 oz) coconut milk
- 3 tbsp red Thai curry paste curry paste
- 8 oz, sliced bamboo shoots
- 1 cup, sliced bell peppers
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp fish sauce
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Equipment for this recipe
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Instructions
- Step 1: Heat a large pot over medium heat; add 3 tbsp red Thai curry paste and 2 minced garlic cloves, sautéing for 1 minute until fragrant and oil separates from paste.
- Step 2: Stir in 1 can (13.5 oz) coconut milk, 8 oz sliced bamboo shoots, and 1 cup sliced bell peppers; bring to a gentle simmer.
- Step 3: Add 14 oz cubed tofu to the pot, then reduce heat to low and simmer for 15 minutes until flavors meld and vegetables are tender.
- Step 4: Stir in 1 tbsp lime juice and 1 tsp fish sauce, then remove from heat; garnish with 1/4 cup chopped fresh cilantro before serving.
