Your New Go-To Dinner
When I was in Thailand, I learned to cook authentic curry in Chiang Mai from scratch. It was love at first sight (then a bit of a struggle when I tried to recreate the magnificently aromatic flavors back home!). But hey, I eventually discovered that using store-bought curry paste is totally not cheating—and just as delicious! This Thai vegetarian coconut curry with tofu is so versatile that you can use whatever you happen to have in your fridge, and it’s ridiculously quick to whip up on weeknights. It has become my new love, quickly finding its way into my weekly dinner rotation (we’re talking twice a week, folks). So, forget about struggling with complex recipes or waiting for takeout. This simple curry will satisfy all those cravings, and trust me, it’s healthier and way more satisfying.
Here’s What You’ll Need
Aromatics: Shallots, ginger, and curry paste are sautéed in coconut oil to lay down a foundation of serious flavor. Coconut Milk: Use canned coconut milk here! Both full-fat and low-fat work (though I definitely recommend full-fat for the creamiest taste). Bouillon: Vegetable bouillon keeps things flavorful while balancing the rich coconut milk. You don’t actually need water here—just the bouillon powder or cube. Flavor Makers: Soy sauce, honey, and chili garlic sauce balance out the salty, sweet, and spiciness of this curry. For a vegan option, use sugar, maple syrup, or agave! Veggies: I love crunchy veggies in this coconut curry, like cabbage, carrots, and snow peas. You could also use broccoli, bell pepper, kale, bamboo shoots (or whatever veggies you have in your fridge!) Tofu: Finally, firm tofu makes the perfect protein addition! We’ll sauté it until crispy and throw it in at the end. Starch: You can go the noodle or rice route here. If you’re in the noodle camp, use rice noodles, ramen, or udon. Going with rice? Try jasmine rice, brown rice, quinoa, or cauliflower rice.
This Curry Is Ready In 30 Minutes
Recipe Tips
Paste Matters: For the best flavor, use a good-quality Thai curry paste. If you’re unsure of the spice, start with a milder version and adjust to taste. Adjust The Consistency: If you prefer a thicker curry, let it simmer a bit longer to reduce and thicken the sauce. For a thinner curry, add a bit more coconut milk or vegetable broth. Protein Mix-Up: If you’re not a fan of tofu, try cooked chickpeas, cauliflower florets, tempeh, or seitan!
Here’s how I meal prep this curry!
