thai tofu curry recipe

Written ByJenny Smyth Posted on
thai tofu curry recipe
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The Best thai tofu curry recipe

I’m so excited to share this Thai Tofu Curry recipe with you! I’ve been making it for years, and it’s a staple in our household.

The dish originated in Thailand, where it’s known as ‘Massaman Curry’ or ‘Massaman Tofu Curry.’ It’s a flavorful and aromatic curry made with a mixture of spices, herbs, and coconut milk.

The combination of sweet, sour, and spicy flavors is simply irresistible. When I first started making this recipe, I was amazed at how easy it was to prepare and how delicious it turned out.

My family loves it, and I love the fact that it’s a great way to get my kids to eat more vegetables. The tofu adds protein and texture, while the curry paste provides an intense flavor boost.

I like to serve it with steamed rice or noodles, but you can also enjoy it on its own or with some crusty bread. This recipe is perfect for a quick weeknight dinner or a special occasion meal.

It’s also an excellent way to use up leftover vegetables or tofu.

Thai Tofu Curry

Thai Tofu Curry

4.9 from 607 votes

A fragrant and creamy Thai tofu curry made with red curry paste, coconut milk, and crispy pan-fried tofu. This quick and satisfying dish is packed with vegetables and aromatic herbs for a balanced weeknight meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Tofu

14 oz (400g) extra-firm tofu, pressed and cubed
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp cornstarch

For the Curry

1 tbsp vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp Thai red curry paste
1 can (14 oz/400ml) coconut milk
1 cup (240ml) vegetable broth
1 red bell pepper, sliced
1 cup (150g) snow peas, trimmed
1 tbsp fish sauce (or soy sauce for vegan)
1 tsp brown sugar
Juice of 1 lime
Fresh basil and cilantro for garnish

👨‍🍳Directions

1Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2In a small bowl, toss the tofu cubes with soy sauce and cornstarch until evenly coated.
3Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
4Add the tofu cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and crispy on all sides.
5Transfer the tofu to a plate and set aside.
6In the same skillet, reduce heat to medium and add 1 tablespoon of vegetable oil.
7Sauté the sliced onion for 3 minutes until softened, then add garlic and ginger and cook for 1 minute until fragrant.
8Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
9Pour in the coconut milk and vegetable broth, whisking until the paste is fully dissolved and the sauce is smooth.
10Bring the curry to a gentle simmer over medium heat, then add the bell pepper and snow peas.
11Cook for 5 to 6 minutes until the vegetables are tender but still bright in color.
12Return the crispy tofu to the skillet and stir gently to coat.
13Season with fish sauce, brown sugar, and lime juice, then simmer for 2 more minutes until the flavors meld.
14Garnish with fresh basil and cilantro before serving.

🔧Equipment

Large non-stick skillet or wok
Small bowl
Cutting board
Chef’s knife
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 14g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For extra heat, add a sliced Thai bird chili with the garlic. Serve over jasmine rice or with rice noodles for a complete meal.

Watch Video Of How Thai Tofu Curry Works

This Thai Tofu Curry recipe is always a good idea for any occasion. It’s easy to make ahead of time and refrigerate or freeze for later use.

You can also customize the dish to suit your taste preferences by adjusting the spice level or adding your favorite protein sources or vegetables. My family loves it when I serve this curry with steamed rice or noodles, but feel free to get creative with your serving ideas.

❓ Frequently Asked Questions About Thai Tofu Curry

Q1: What is the origin of Thai Tofu Curry?

Thai Tofu Curry has its roots in Thailand, where it’s known as ‘Massaman Curry’ or ‘Massaman Tofu Curry.’ The dish is believed to have originated from the Indian subcontinent, where similar curries were popularized by Indian traders.

Q2: What are the key ingredients in this recipe?

The key ingredients in this recipe include tofu, curry paste, coconut milk, fish sauce, lime juice, palm sugar, and various spices such as cumin, coriander, and cinnamon.

Q3: Can I make this recipe without using tofu?

Yes, you can make this recipe without using tofu. Simply replace the tofu with your preferred protein source or add more vegetables to increase the nutritional value of the dish.

Q4: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the curry over low heat until warmed through.

Q5: Can I use store-bought curry paste?

Yes, you can use store-bought curry paste if you prefer a quicker preparation method. However, keep in mind that homemade curry paste offers better flavor and texture.

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