Vegetarian Thai Coconut Curry with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A creamy and fragrant Thai coconut curry loaded with tofu cubes and vibrant vegetables, simmered in a rich coconut milk and red curry sauce. This Thai-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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, pressed and cubed firm tofu
• 1 medium, sliced into thin strips red bell pepper
• 1 large, thinly sliced on the diagonal carrot
• 1 cup, trimmed and halved green beans
• 2 tablespoons red curry paste
• 1 can (13.5 ounces), full fat coconut milk
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/4 cup, chopped fresh basil leaves
• 1 tablespoon lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed firm tofu and sauté for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 2 tablespoons red curry paste and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in 1 can (13.5 ounces) full-fat coconut milk, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Stir to combine and bring to a gentle simmer.
4. Step 4: Add 1 sliced medium red bell pepper, 1 large thinly sliced carrot, and 1 cup trimmed and halved green beans to the curry. Simmer gently for 7-8 minutes until vegetables are tender but still crisp.
5. Step 5: Return the cooked tofu to the skillet, stir in 1/4 cup chopped fresh basil leaves and 1 tablespoon lime juice. Cook for 2 more minutes to heat through and meld flavors.
6. Step 6: Serve hot over steamed jasmine rice or your preferred grain.