Thai Red Coconut Curry with Pan Seared Tofu

April 27, 2017

Thai red curry might be one of my favorite flavors of all time and given that we live so close to Buford Highway, I can order it up whenever I want. Except when I realize we only ordered pizza all week or had too many leftovers from other meals and we really need to clear the fridge with all of the vegetables I anticipated eating/cooking. Oops. What’s great about this fridge clearing recipe is that I have lightened up from the usual restaurant Thai red curry, so that my wallet and my waistline will thank me. Instead of the usual raw tofu cubes that you usually find in your red curries, I opted to pan sear the tofu for a meatier texture. This is also a great way to sneak different veggies into your dinner. Feel free to opt out of any of the vegetables or add any (i.e. green beans). Happy Thursday!

Thai Red Coconut Curry with Pan Seared Tofu

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  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m


  • 12 ounces extra firm tofu, drained and dried
  • 12 ounces coconut milk, light
  • 2 tablespoons coconut oil, separated
  • 2 cloves garlic, minced
  • 1 small brown onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, sliced and halved
  • 4 ounces white mushrooms, diced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons soy sauce, low sodium
  • 1 pinch ground corriander
  • 1 pinch red curry powder
  • 1 jalapeno, sliced (or Thai chili)
  • 2 limes
  • 2 green onions, sliced
  • 1/2 cup fresh basil, chopped
  • cilantro


  1. Drain tofu block, place on a plate wrapped with paper towels and place a heavy book or pot on top to help squeeze out excess water. Once dried, slice into thin 2 inch by 2 inch squares.
  2. Heat 1 Tbsp of coconut oil in a large skillet over medium-high heat. Add tofu, sprinkle ground corriander and red curry powder, then sear for 2-3 minutes on each side or until each side is golden and crispy. Remove from heat, set aside.
  3. Heat 1 Tbsp coconut oil over medium heat. Add garlic and onions and sauté until the onions become almost translucent. Add red bell pepper, mushrooms, and zucchini and sauté until slightly softened.
  4. Add coconut milk, red curry paste, grated ginger, and soy sauce to vegetable mix. Stir until combined. Add seared tofu and simmer for a few minutes. Squeeze juice of 1 lime, stir, and turn heat to low. *For extra heat, add a few slices of jalapeno (or Thai chili) and simmer for another minute.
  5. Garnish with lime wedges, green onions, fresh basil, and cilantro (optional).


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