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 ready in about 35 minutes pairs pressed and cubed firm tofu, (13.5 oz) coconut milk, red Thai curry paste 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot 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 One-Pot 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in One-Pot 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 One-Pot Thai Coconut Curry with Tofu and Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with One-Pot Thai Coconut Curry with Tofu and Vegetables?
Thai one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
