Spiced Coconut Thai Curry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

A fragrant Thai-inspired coconut curry loaded with tofu, bell peppers, and snap peas simmered in a blend of spices for vibrant flavor. This Thai-inspired vegan recipe, ready in about 35 minutes, pairs extra firm tofu, pressed and cubed, coconut oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cubed
2 tbsp coconut oil
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 medium red bell pepper, sliced
1 cup snap peas
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tsp brown sugar
1/4 cup fresh basil leaves
4 lime wedges
2 cups (for serving) steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 14 oz pressed and cubed extra firm tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides.
Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste, sautéing for 1 minute until fragrant and combined with the tofu.
Step 3: Pour in 1 can (13.5 oz) coconut milk, then add 1 sliced medium red bell pepper and 1 cup snap peas. Stir gently to combine.
Step 4: Add 2 tbsp soy sauce and 1 tsp brown sugar, then bring the curry to a simmer over medium-low heat. Cook uncovered for 8-10 minutes until vegetables are tender but still vibrant.
Step 5: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve hot over 2 cups steamed jasmine rice with lime wedges on the side for squeezing.