This red curry and coconut tofu dish checks all the boxes in a quick, flavorful, and bursting-with-vibrant colors dinner recipe. It’s not just a meal—it’s an experience.
With bold Thai-inspired flavors and a balance of creamy coconut milk, fresh vegetables, and perfectly spiced tofu, this dish promises to elevate your weeknight dinners without taking hours in the kitchen.
A Quick & Flavorful Dinner Option
Weeknight dinners can often feel rushed, but this recipe is designed to keep things simple and satisfying. In just 25 minutes, you’ll have a restaurant-quality meal on your table.
The combination of red curry paste and coconut milk creates a velvety sauce with just the right amount of spice, making it an ideal dinner choice for those craving bold flavors. Green beans and cherry tomatoes not only add pops of color but also pack a nutritious punch, ensuring this dish is as wholesome as it is delicious.
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The Versatility of Tofu
Tofu serves as the protein-packed base of this recipe, soaking up the aromatic curry sauce like a sponge. Extra-firm tofu ensures that every bite is hearty and satisfying, but this dish can easily be customized.
Swap out tofu for shrimp or chicken if you’re catering to non-vegetarian preferences, or add additional vegetables like sugar snap peas or bell peppers for a plant-based feast. The adaptability of this recipe makes it perfect for families with diverse tastes or dietary needs.
Tips for Perfect Execution
Getting the most out of this recipe is all about technique. Here are a few tips to ensure your red curry and coconut tofu is flawless:
- Press the tofu: Draining and patting the tofu dry helps it absorb more flavor. If you have time, press the tofu beforehand for an even firmer texture.
- Sauté aromatics properly: The combination of ginger, garlic, shallots, and fresh chilies is the backbone of the dish. Let them cook until fragrant to maximize their flavor before adding other ingredients.
- Adjust spice levels: Red curry paste varies in heat intensity by brand. Start with three tablespoons, then taste and adjust as needed.
- Fresh garnishes: A sprinkle of torn basil or cilantro leaves at the end adds a fresh, herbal note that complements the curry beautifully.
Why This Recipe Works for Any Occasion
This recipe isn’t just a quick fix for busy weeknights—it’s also elegant enough to serve for casual dinner parties. The colorful presentation and complex flavors make it a crowd-pleaser.
Pair it with steamed jasmine rice or even a side of naan bread for a complete meal that’s sure to impress. Plus, it’s budget-friendly, making it a go-to recipe for anyone looking to stretch their grocery dollars without sacrificing flavor or quality.
A Heart-Healthy & Balanced Meal
Inspired by the Mediterranean lifestyle, this recipe incorporates fresh produce, healthy fats, and plant-based protein for a balanced meal. The use of coconut oil and unsweetened coconut milk adds a layer of richness while maintaining heart-healthy benefits.
Green beans and cherry tomatoes provide fiber and essential vitamins, rounding out the dish as a nutritious option that doesn’t skimp on indulgence.
Perfect for Meal Prep
This recipe also works wonders as a make-ahead meal. Cook up a large batch and store it in the refrigerator for up to three days. The flavors deepen over time, making leftovers even tastier.
Reheat gently on the stovetop, adding a splash of water or coconut milk if needed to restore the sauce’s creamy consistency. It’s an excellent option for lunch or dinner throughout the week.
If you’re ready to bring a touch of Thailand to your table, this red curry and coconut tofu recipe is the perfect choice. With minimal prep, maximum flavor, and endless customization options, it’s bound to become a staple in your dinner rotation.
Red Curry & Coconut Tofu Recipe with Cherry Tomatoes & Green Beans
Equipment
- 10- or 12-inch skillet
Ingredients
- 1 package 14 to 16 ounces extra-firm tofu drained, patted dry, and cut into 1-inch cubes
- ½ teaspoon fine sea salt plus more for seasoning
- 1 tablespoon coconut peanut, or safflower oil
- 1 1-inch piece fresh ginger peeled and minced
- 2 shallots or 1 small onion minced
- 2 garlic cloves minced
- 1 fresh Thai or 2 serrano chiles seeded and thinly sliced
- 2 tablespoons chopped fresh cilantro stems
- 4 ounces shiitake mushroom caps sliced (about 1½ cups)
- 3 tablespoons prepared Thai red curry paste
- 1 cup unsweetened coconut milk
- 2 teaspoons Asian fish sauce plus more as needed
- Grated zest and juice of 1 lime
- 1 cup cut green beans in 1-inch lengths
- ½ cup halved cherry tomatoes
- Fresh basil or cilantro leaves torn, for garnish
Instructions
- Season the tofu: Lightly sprinkle the tofu cubes with sea salt to enhance their flavor.
- Sauté the aromatics: Heat the coconut oil in a large skillet (10- or 12-inch) over medium-high heat. Add the ginger, shallots, garlic, chile, and cilantro stems. Cook, stirring frequently, until softened and fragrant, about 5 minutes.
- Cook the mushrooms and curry paste: Add the sliced shiitake mushrooms to the skillet and sauté until they become golden and tender, approximately 5 minutes. Season them with the ½ teaspoon of sea salt, then stir in the curry paste, cooking for 2 minutes to fully release its flavors.
- Incorporate the liquids and seasoning: Pour in the coconut milk, making sure to scrape up any browned bits or curry paste from the skillet for extra flavor. Stir in the fish sauce, lime zest, and lime juice until well combined.
- Add vegetables and simmer: Gently mix in the tofu cubes, green beans, and cherry tomatoes. Reduce the heat slightly and let everything simmer, stirring occasionally, until the sauce thickens a bit and the green beans are tender but still vibrant, about 7 to 10 minutes. Taste and adjust the seasoning by adding more fish sauce or salt if necessary.
- Finish and serve: Transfer the curry to serving bowls and garnish with fresh basil or cilantro leaves for a fragrant, fresh finish.
Notes
- Substitute chicken breast, shrimp, or other vegetables like sugar snap peas or snow peas for variety.
- Adjust the cooking time based on your protein or vegetable substitutions.
- For a spicier curry, add more sliced chile or a pinch of red pepper flakes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.