Amazing Thai Red Curry with Vegetables & Tofu in Just 30 Minutes

Oh, Thai red curry with vegetables and tofu over jasmine rice – my absolute go-to when I need something quick, comforting, and packed with flavor on a busy weeknight! I fell in love with this dish years ago during my first trip to Bangkok, where I learned the magic of balancing spicy, sweet, and creamy in one bowl. Now, after countless test batches (and happy taste-testers), I’ve nailed down my foolproof version that comes together in just 30 minutes. The best part? That heavenly aroma of coconut milk and curry paste simmering with crisp veggies and golden tofu – it fills your kitchen and makes everyone come running!

Why You’ll Love This Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

Trust me, this isn’t just another curry recipe – it’s the one you’ll crave and make on repeat! Here’s why:

• Weeknight hero: Done in 30 minutes flat (yes, even with rice cooking time)
• Flavor bomb: That perfect sweet-creamy-spicy combo you get at Thai restaurants
• Vegetarian dream: Packed with protein from tofu and all the veggie goodness
• Totally flexible: Use whatever veggies are wilting in your fridge
• Leftover magic: Tastes even better the next day (if it lasts that long!)

Seriously – one bite of that coconutty sauce over fluffy jasmine rice and you’ll be hooked.

Ingredients for Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

Okay, let’s gather our flavor warriors! Here’s everything you’ll need, measured precisely (no “pinch of this” guesses here) to create that perfect Thai restaurant taste at home:

• For the rice: 1 cup jasmine rice (uncooked) + 1.5 cups water (trust me, this ratio gives the fluffiest grains)
• Curry base: 1 tbsp vegetable oil (or coconut oil for extra aroma), 1 tbsp red curry paste (start with less if you’re spice-shy), 1 can (13.5 oz) full-fat coconut milk (don’t even think about light versions!)
• Veggie squad: 1 cup mixed vegetables – I do 1/2 red bell pepper (sliced), 1 carrot (julienned), and a handful of broccoli florets
• Tofu power: 1 block (14 oz) firm tofu, pressed for 15 mins and cubed (pat it dry – soggy tofu won’t brown!)
• Flavor boosters: 1 tbsp soy sauce (or tamari for gluten-free), 1 tsp sugar (palm sugar if you’re fancy), and 1/2 cup fresh Thai basil leaves (regular basil works in a pinch)

See? Simple ingredients, huge flavor payoff. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this! Just grab:

• A medium saucepan (for that perfect jasmine rice)
• Large skillet or wok (the more surface area, the better for browning tofu!)
• Wooden spoon (metal can scratch your pan)
• Measuring cups and spoons (precision matters with curry paste!)

That’s it – now let’s make some magic!

How to Make Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

Alright, let’s dive into the good stuff! I’ll walk you through each step so your curry comes out perfectly balanced – just like my favorite Bangkok street food stall makes it. Follow these steps closely and you’ll be scooping up that creamy, spicy goodness in no time!

Step 1: Cook the Jasmine Rice

First things first – get that rice going! Rinse 1 cup of jasmine rice in cold water until the water runs clear (this removes excess starch). Add it to your saucepan with 1.5 cups water – exact measurements matter here for perfect fluffy rice. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. No peeking! After cooking, let it sit covered for 5 minutes, then fluff with a fork. That steam bath makes all the difference!

Step 2: Prepare the Tofu

While the rice cooks, let’s tackle the tofu. Here’s my secret: press that block between paper towels with something heavy on top for 15 minutes first. Pat dry – any moisture left will make it steam instead of fry. Heat 1 tbsp oil in your skillet over medium-high until shimmering. Add cubed tofu in a single layer (crowding = soggy tofu!). Let it sit undisturbed for 2-3 minutes per side until you get those gorgeous golden-brown edges. Transfer to a plate – we’ll add it back later so it stays crispy!

Step 3: Build the Curry

In the same skillet (those browned bits = flavor!), reduce heat to medium and add 1 tbsp red curry paste. Stir constantly for 1 minute – this “blooms” the spices and makes the flavor pop! Pour in the can of coconut milk, scraping up any stuck bits. Bring to a gentle simmer before adding veggies – firmer ones first! I add carrots, wait 2 minutes, then bell peppers and broccoli. Simmer 3-5 minutes until they’re tender-crisp (no mushy veggies here!). Stir in soy sauce and sugar – this balances the heat perfectly.

Step 4: Combine and Serve

Time for the grand finale! Gently fold in the crispy tofu (don’t stir roughly or it’ll break apart). Let everything warm through for just 1 minute – you want that tofu to soak up flavors without losing its texture. Turn off heat and stir in most of the basil (save some for garnish). Spoon that aromatic curry over your fluffy jasmine rice, top with remaining basil leaves, and serve immediately. Pro tip: The contrast of warm curry over cool rice with crispy tofu and fresh basil? Absolute perfection in every bite!

Tips for Perfect Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

Want to take your curry from good to “oh-my-goodness” amazing? Here are my hard-earned kitchen secrets:

• Coconut milk matters: Always use full-fat – light versions make the sauce watery and sad
• Spice control: Start with 1 tbsp curry paste, then add 1/2 tsp more if you want extra heat
• Veggie timing: Add firmer veggies first (carrots, broccoli stems) before softer ones (bell peppers)
• Tofu trick: Press it well! More water out = crispier golden cubes
• Basil boost: Stir most in at the end, but save a few leaves for garnish – the fresh aroma is everything!

Follow these and you’ll have restaurant-quality curry every single time!

Ingredient Substitutions & Variations

Got some ingredients missing? No worries – this curry is super flexible! Swap the tofu for chickpeas or tempeh if you’re out (or just not a tofu fan). Prefer milder heat? Use green curry paste instead of red – it’s just as flavorful but less spicy. For a gluten-free version, use tamari instead of soy sauce. Out of Thai basil? Regular basil works, or even a handful of cilantro for a fresh twist. And those veggies? Use whatever’s in your fridge – zucchini, snap peas, or even spinach are all great. See? This curry’s all about making it work for you!

Serving Suggestions for Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

Oh, let’s make this meal feel extra special! I always serve my curry with lime wedges – that bright citrus squeeze cuts through the richness perfectly. A small bowl of crushed peanuts for sprinkling adds wonderful crunch. And if you’re feeling fancy? Quick-pickled cucumbers or a simple cucumber salad on the side makes everything feel like a proper Thai feast. Trust me, these little touches turn a simple weeknight dinner into something truly memorable!

Storage & Reheating Instructions

Good news – this curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to loosen the sauce (coconut milk thickens when cold). Microwave in 30-second bursts or warm gently on the stove – just don’t boil it or the tofu might get tough. Pro tip: The rice keeps best stored separately!

Nutritional Information

Here’s the scoop on what’s in this delicious bowl (but remember, estimates vary based on your exact ingredients): Each generous serving clocks in at about 450 calories, with 22g fat (mostly the good coconut kind!), 50g carbs from that fluffy jasmine rice, and a solid 14g protein thanks to our crispy tofu. Not bad for something that tastes this indulgent!

FAQs About Thai Red Curry with Vegetables & Tofu Over Jasmine Rice

I get asked about this recipe all the time – here are the answers to the questions that always pop up in my kitchen (and inbox!):

Can I freeze leftovers?
Absolutely! The curry freezes beautifully for up to 2 months – just leave out the basil (add fresh when reheating). Tofu gets slightly spongy but still tasty. Thaw overnight in the fridge and reheat gently with a splash of water to bring back that creamy texture.

How can I make it spicier?
Easy! Add more red curry paste 1/2 teaspoon at a time during cooking, or top with sliced fresh Thai chilies. My trick? Stir in a teaspoon of sambal oelek at the end for instant heat without altering the sauce’s balance.

What if my sauce is too thin?
Don’t panic! Simmer uncovered for 5 more minutes to thicken, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. But honestly? I love it a bit saucy – perfect for soaking up with that jasmine rice!

Can I use frozen vegetables?
You bet! Just add them straight from frozen when the recipe calls for veggies – no need to thaw. They’ll release a bit more liquid, so you might need an extra minute of simmering.

Is there a substitute for coconut milk?
In a pinch, you could use cashew cream (soak 1/2 cup cashews in hot water, then blend smooth with 1 cup water). But coconut milk really makes the magic happen here – it’s worth keeping a few cans in your pantry!

Did you make this Thai red curry? I’d love to hear how it turned out – leave a comment and tell me all about your kitchen adventure!

Print