Stovetop Thai Red Curry with Tofu and Bamboo Shoots
A vibrant, creamy red curry simmered with tofu, bamboo shoots, and fresh basil, delivering authentic Thai flavors in a quick, satisfying dish. This thai-inspired vegan ready in about 25 minutes pairs firm tofu, pressed and cubed, Thai red curry paste, (14 oz) coconut milk 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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 3 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup bamboo shoots, drained and sliced
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 cup fresh Thai basil leaves
- 1/2 cup water
- 1 tbsp lime juice
- 1 tsp sliced red chili (optional)
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 tbsp Thai red curry paste and sauté for 1-2 minutes until fragrant and oil begins to separate.
- Step 2: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine with the curry paste. Bring to a gentle simmer.
- Step 3: Add 14 oz firm tofu cubes and 1 cup sliced bamboo shoots to the skillet. Simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Step 4: Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp lime juice. Adjust seasoning to taste, then fold in 1/2 cup fresh Thai basil leaves and 1 tsp sliced red chili if using for heat.
- Step 5: Serve hot with steamed jasmine rice or your choice of side.
Frequently asked questions
How long does Stovetop Thai Red Curry with Tofu and Bamboo Shoots take to make?
Total time is about 25 minutes (10 min prep + 15 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 Stovetop Thai Red Curry with Tofu and Bamboo Shoots?
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 firm tofu, pressed and cubed from drying out.
Can I substitute ingredients in Stovetop Thai Red Curry with Tofu and Bamboo Shoots?
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 Stovetop Thai Red Curry with Tofu and Bamboo Shoots 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.
What goes well with Stovetop Thai Red Curry with Tofu and Bamboo Shoots?
Thai vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
