One-Pot Thai Coconut Curry with Tofu & Vegetables
A fragrant, creamy curry simmered with tofu and seasonal vegetables in rich coconut milk, served over jasmine rice for a restaurant-worthy Asian-inspired meal. This thai-inspired asian ready in about 35 minutes pairs (13.5 oz) coconut milk, curry paste, sliced bamboo shoots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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
- 1 block (14 oz), pressed and cubed 1/2-inch extra-firm tofu
- 1 can (13.5 oz) coconut milk
- 3 tbsp curry paste
- 1/2 cup, sliced bamboo shoots
- 1/2, sliced bell pepper
- 1/2 cup, thinly sliced carrot
- 2 cups, stems removed kale
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup, cooked jasmine rice
- 1, wedged lime
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Heat a large pot over medium heat. Add curry paste and cook 1 minute until fragrant, stirring constantly. Pour in coconut milk and stir to combine.
- Step 2: Add tofu, bamboo shoots, bell pepper, and carrot. Bring to a gentle simmer and cook 8 minutes until vegetables are tender-crisp.
- Step 3: Stir in fish sauce, brown sugar, and 1 cup kale. Simmer 3 minutes until kale wilts. Remove from heat.
- Step 4: Serve curry over 1 cup cooked jasmine rice, garnished with remaining kale, 2 tbsp chopped cilantro, and lime wedges. Squeeze lime over each serving before eating.
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 & Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 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 & 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in One-Pot Thai Coconut Curry with Tofu & 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 & Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 & Vegetables?
Thai asian 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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
