One-Pot Thai Red Curry with Coconut Milk and Vegetables

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A fragrant Thai red curry simmered in creamy coconut milk with fresh vegetables, herbs, and tofu, all cooked together in one pot for an easy, aromatic meal. This Thai-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs red curry paste, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

Ingredients

• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 14 oz firm tofu, pressed and cubed
• 1 medium red bell pepper, sliced thin
• 1 medium zucchini, sliced into half-moons
• 1 large carrot, julienned
• 1 medium yellow onion, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 4 cups cooked jasmine rice

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, add 3 tbsp red curry paste and cook for 1 minute until fragrant. Pour in 1 can (14 oz) coconut milk and 1 cup vegetable broth, stirring to combine.
2. Step 2: Add 14 oz firm tofu pressed and cubed, 1 medium sliced red bell pepper, 1 medium zucchini sliced into half-moons, 1 large julienned carrot, and 1 medium sliced yellow onion. Stir and bring to a simmer.
3. Step 3: Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Simmer uncovered for 10 minutes until the vegetables are tender and the sauce thickens slightly.
4. Step 4: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup fresh basil leaves. Serve hot over 4 cups cooked jasmine rice.