Red Curry & Coconut Tofu Recipe with Cherry Tomatoes & Green Beans
This quick and flavorful dinner recipe combines creamy coconut milk, red curry paste, and crisp vegetables for a vibrant Thai-inspired dish. Perfect for weeknight meals, this recipe features tofu as a protein-packed base, but can be easily adapted with chicken, shrimp, or other vegetables.
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.
Tried this recipe?Let us know how it was!