Southeast Asian Coconut Curry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant coconut milk-based curry packed with fresh vegetables and tofu, rich in flavor with a balance of spice and sweetness. This Southeast Asian-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, cubed, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 14 oz firm tofu, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 medium red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 medium carrot, thinly sliced
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup basil leaves
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the aromas.
3. Step 3: Add 14 oz cubed firm tofu and gently stir to coat with the curry paste for 2 minutes.
4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, bring to a simmer.
5. Step 5: Add 1 medium sliced red bell pepper, 1 cup trimmed green beans, and 1 medium thinly sliced carrot. Simmer for 8-10 minutes until vegetables are tender but still crisp.
6. Step 6: Stir in 1 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp lime juice. Remove from heat and fold in 1/4 cup chopped fresh cilantro and 1/4 cup basil leaves before serving over steamed rice.