Thai Red Curry Stir Fry

Entrées
Written By Meghan Livingstone

A rich and creamy Thai Red Curry Stir Fry made with fresh veggies, coconut milk and Thai red curry paste.

We call this a “tofu stir fry” in our house, and I’ve made it about a million times. It’s been on our weekly meal rotation for a couple of years because it’s such an easy, tasty weeknight meal. It’s a staple plant-based meal for us.

Thai red curry paste is the star in this recipe and it pairs deliciously with coconut milk to create a most flavourful sauce.

How to Make Thai Red Curry Stir Fry

You’ll need:

  • Tofu

  • Fresh veggies (I always use carrot, broccoli, and bell pepper, but feel free to switch things up or use what you have on hand)

  • Olive oil

  • Ginger and garlic

  • Canned coconut milk

  • Thai red curry paste

  • Salt

  • Cilantro for topping

  • Rice, rice noodles, or soba noodles

Thai Red Curry Stir Fry

A rich and creamy stir fry made with fresh veggies, coconut milk and Thai red curry paste.
Serves: 3-4

Ingredients

  • Extra firm tofu

  • 2 carrots, chopped

  • 1 small head broccoli, chopped

  • 1 red bell pepper, sliced

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 2-inch chunk fresh ginger, minced

  • 1 can full-fat coconut milk (397ml)

  • 2 tbsp Thai red curry paste (I use the brand Blue Dragon)

  • Salt to taste

  • Cilantro for topping

  • Your choice of rice, rice noodles, or soba noodles as your base.

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.

  2. Remove tofu from package and press firmly with paper towel to remove excess moisture. You can place a heavy weight on top for a few minutes to help remove some liquid.

  3. Chop tofu up into cubes, add to baking sheet, and cook for about 30 minutes, until golden and crispy.

  4. Over medium heat, heat olive oil. Add in minced garlic and ginger and cook until fragrant.

  5. Chop up vegetables and add them to the pan. Stir and let cook for a few minutes.

  6. To the veggie mixture, pour in canned coconut milk and Thai red curry paste. Stir. Reduce heat to a simmer and let cook down for 30 minutes or so.

  7. Meanwhile, cook your base (rice, noodles).

  8. Once tofu is cooked (it should be golden and a little crispy) remove it from oven and add directly into pan with veggies and sauce. Mix well.

  9. Scoop stir fry mixture on top of your cooked rice or noodles, garnish with cilantro, and enjoy!

Meghan Livingstone
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Korean Stir Fry