Savory Thai-Inspired Coconut Curry with Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant coconut milk curry simmered with tofu, bell peppers, and Thai spices, perfect for a vibrant vegan dinner. This Thai-inspired curry recipe (vegan), ready in about 35 minutes, pairs extra firm tofu, pressed and cubed, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for another 30 seconds.
  3. Step 3: Pour in 1 can (14 oz) coconut milk, 2 tbsp soy sauce, and 1 tsp brown sugar. Stir well and bring to a simmer.
  4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the curry. Simmer for 5 minutes until vegetables are tender but still crisp.
  5. Step 5: Return the tofu to the skillet, add 1/4 cup fresh basil leaves and 1 tbsp lime juice, stirring gently to combine. Cook for 2 more minutes to meld flavors.
  6. Step 6: Serve the curry hot over 3 cups cooked jasmine rice.

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