Spicy Thai Coconut Curry with Tofu

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A creamy, aromatic curry bursting with lime and lemongrass, paired with tender tofu and steamed jasmine rice. This Thai-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs coconut milk, tofu, lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 30 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut milk in a large pan over medium heat. Add 1 tbsp vegetable broth and 1/2 tsp salt, then stir until fragrant.
  2. Step 2: Stir in 2 tbsp red curry paste and 1 tbsp brown sugar, cooking for 1-2 minutes until the paste darkens slightly.
  3. Step 3: Add 1 cup vegetable broth, 1 tbsp fish sauce, and 1/2 cup lime leaves. Bring to a simmer.
  4. Step 4: Gently add 14 oz cubed tofu, cooking for 5 minutes until lightly browned. Stir in 1 tbsp minced garlic and 1/2 tsp black pepper, sautéing for 2 minutes.
  5. Step 5: Add 1/2 cup cooked jasmine rice, stirring until the sauce thickens and coats the rice.
  6. Step 6: Garnish with chopped lemongrass and 1/4 cup chopped roasted peanuts.

Frequently asked questions

How long does Spicy Thai Coconut Curry with Tofu take to make?

Total time is about 50 minutes (20 min prep + 30 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 Spicy Thai Coconut Curry with Tofu?

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 coconut milk from drying out.

Can I substitute ingredients in Spicy Thai Coconut Curry with Tofu?

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 Spicy Thai Coconut Curry with Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Spicy Thai Coconut Curry with Tofu vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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