Thai Tofu Red Curry Recipe

Name: Thai Tofu Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coconut mill; 1/2 cup Thai red curry paste; 1/2 cup coconut cream; 10 fresh curry leaves roughly torn; 3/4 eggplant large, roughly chopped; 400 grams fresh tofu; 150 grams pineapple cut into 2cm pieces; 10 tomatoes cherry, tomatoes, chopped in half; 1/2 cup red seedless grapes sliced in half; 1/2 cup thai basil leaves; 1 tablespoon soy sauce; 1 tablespoon oyster sauce vegetarian mushroom; 1 pinch salt; 1 tablespoon caster sugar; jasmine rice Steamed, to serve

Servings: persons

1 1/2 cups coconut mill
1/2 cup Thai red curry paste
1/2 cup coconut cream
10 fresh curry leaves roughly torn
3/4 eggplant large, roughly chopped
400 grams fresh tofu
150 grams pineapple cut into 2cm pieces
10 tomatoes cherry, tomatoes, chopped in half
1/2 cup red seedless grapes sliced in half
1/2 cup thai basil leaves
1 tablespoon soy sauce
1 tablespoon oyster sauce vegetarian mushroom
1 pinch salt
1 tablespoon caster sugar
jasmine rice Steamed, to serve

1
Heat up 2 tbs of vegetable oil in a nonstick frypan on medium heat
2
While it is heating, cut the tofu into medium sized cubes
3
Place the cubes into the heated frypan and let cook on each side for around 3-4 minutes till lightly browned with some dark brown patches
4
Put aside, and set a large wok/frypan on medium-high heat.
5
Heat 1/4 cup of the coconut milk in it for 3-5 minutes or till the oil separates from the milk. Add the curry paste, and stir through till fragrant and roasted.
6
Add the remaining coconut milk and cream, bringing the mixture to boil. Add in the curry leaves and eggplant.
7
Cook this mixture for 3-5 minutes (I kept the moisture in by covering the top of the wok) or till the eggplant has softened.
8
Add the remaining ingredients (tofu, thai basil leaves, pineapple tomato, grapes, caster sugar, sauces, salt) and cook for 3-5 minutes longer.
9
Serve with steamed rice and try not to eat the entire curry in one serving!

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups coconut mill, 1/2 cup Thai red curry paste, 1/2 cup coconut cream, 10 fresh curry leaves roughly torn, and more.

Yes, Thai Tofu Red Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Tofu Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions