Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant coconut milk curry simmered with tofu, bell peppers, and green beans, infused with aromatic Thai spices and a touch of heat. This Thai-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, pressed and cubed, red bell pepper, sliced into strips, green beans, trimmed 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden brown. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas.
  3. Step 3: Pour in 1 can (14 oz) full-fat coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer.
  4. Step 4: Add 1 sliced red bell pepper and 1 cup trimmed green beans to the curry. Simmer for 5-7 minutes until vegetables are tender but still crisp.
  5. Step 5: Return the golden tofu to the skillet. Stir in 1 tbsp fresh lime juice, 1 tsp brown sugar, and 1 tbsp fish sauce or soy sauce. Cook for another 2 minutes to meld flavors.
  6. Step 6: Turn off heat and fold in 1/4 cup chopped fresh basil leaves before serving.

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