Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables
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 (vegetarian) ready in about 35 minutes pairs firm tofu, pressed and cubed, green beans, trimmed, (14 oz) coconut milk (full fat) 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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1 medium red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 1 can (14 oz) coconut milk (full fat)
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 tbsp fish sauce or soy sauce
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Turn off heat and fold in 1/4 cup chopped fresh basil leaves before serving.
Equipment for this recipe
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Frequently asked questions
How long does Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 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 Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables?
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 Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables?
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 Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables 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 Thai-Inspired Spicy Coconut Curry with Tofu and Vegetables 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.
