Coconut Red Curry With Tofu

By Melissa Clark

Updated Aug. 17, 2022

Coconut Red Curry With Tofu
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
5(5,094)
Comments
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This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Featured in: Curry and Coconut Milk Fire Up a Weeknight Basic

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Ingredients

Yield:Serves 4
  • 14ounces extra-firm tofu
  • 1tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2shallots or 1 small onion, minced
  • 2garlic cloves, minced
  • 1Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2tablespoons chopped cilantro stems
  • 8ounces cremini mushrooms, quartered
  • ½teaspoon sea salt, more to taste
  • 3tablespoons prepared red curry paste
  • 1cup unsweetened coconut milk
  • 2teaspoons Asian fish sauce
  • Zest and juice of 1 lime
  • 1cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

377 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 16 grams protein; 561 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

  2. Step 2

    Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

  3. Step 3

    Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

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Ratings

5 out of 5
5,094 user ratings
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Comments

Luke

I dried the tofu by sandwiching between cutting boards and paper towels with a weight on top. Then coated in olive oil and spices. Baked at 400 for 30 minutes while turning / stirring once in the middle. This makes a firmer tofu cube and allows it stay conisistent while reheating.

Dana

This was excellent. I am vegetarian and we substituted 1 tsp of soy sauce + 1 tsp of warm water for the fish sauce. We also used a little extra coconut milk, thinned with water, to increase the volume of the sauce. I suggest doing a careful mis en place with this dish -- chop and have all ingredients ready in small bowls by the pan -- because it goes fast once you get started.

Autumncook

CAUTION--apparently all red curry pastes are not the same. I made this and added the 3 T red curry paste as called for. It was super hot--my advice--try adding 1T at a time to get it to the level you want. Will try again as I think it would be delicious with the right level of spiciness.

Phil L.

I love the spice to this! Made a double batch, just swapping out snow peas with chopped French green beans and baby shiitake in lieu of the cremini. Also baked then broiled the tofu on a sheet pan after drying for 5 minutes each. Another great vegetarian (well, vegan I guess) recipe from Mrs. Clark and NYT. I look forward to the leftovers all week!

Maggie

As a desperation dinner I made this with carrots, celery, potatoes and frozen peas. It was amazingly good. The celery was a particularly good addition but I don’t think I’ll make it with mushrooms anymore because I liked the solid bite of the carrots and potatoes.

Rachel

The image shows a very red curry. I have made this dish several times and love it but my curry always is more pink than red. Any suggestions?

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