Spicy Vegetarian Thai Coconut Curry with Tofu

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant and creamy Thai curry bursting with fresh vegetables, tofu, and a kick of spice, simmered in fragrant coconut milk. This Thai-inspired vegan recipe, ready in about 35 minutes, pairs extra-firm tofu, pressed and cubed, red bell pepper, thinly sliced, zucchini, sliced into half-moons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 ounces extra-firm tofu, pressed and cubed
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 large carrot, julienned
• 1 small yellow onion, chopped
• 2 tablespoons red curry paste
• 14 ounces (1 can) coconut milk
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/4 cup fresh basil leaves
• 1 tablespoon lime juice
• 2 tablespoons chopped peanuts (optional)

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 14 ounces cubed extra-firm tofu and cook for 6-7 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 small chopped yellow onion, 1 medium thinly sliced red bell pepper, 1 medium sliced zucchini, and 1 large julienned carrot. Sauté vegetables for 5 minutes until they begin to soften but remain vibrant.
3. Step 3: Stir in 2 tablespoons red curry paste and cook for 1 minute until fragrant and aromatic.
4. Step 4: Pour in 14 ounces coconut milk, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Stir to combine, then bring to a gentle simmer.
5. Step 5: Return tofu to the pan and let everything simmer together for 5 minutes until the sauce thickens slightly.
6. Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves and 1 tablespoon fresh lime juice.
7. Step 7: Serve hot, garnished with 2 tablespoons chopped peanuts if desired.