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This tofu red curry is creamy, warm, and very simple to make when you want something fast but still proper. The tofu takes in the curry flavour quickly, and the coconut milk makes the whole dish taste smooth. With a few vegetables and a spoon of red curry paste, you get a full meal that feels fresh and comforting. It is great with rice or noodles and works well for a busy day when you don’t want to spend too long in the kitchen.
Thai red curry has a strong and inviting smell when it begins cooking, and that is what makes it feel special even though the recipe itself is very easy. This tofu version cooks quickly because most of the flavour comes from the curry paste, so you don’t have to add too many spices. Once the curry paste touches the oil, it releases a warm aroma, and you can almost tell from that moment that the dish will come together smoothly. The coconut milk mixes in and makes the curry thick and soft, and the tofu absorbs it almost right away.
The dish is simple to prepare because there is not much chopping involved. You need only a few vegetables that cook fast, like peppers or carrots, and the tofu only needs to be pressed a little so it does not fall apart in the curry. After that, everything cooks in one pan. The curry becomes creamy in a few minutes, and that is why this recipe is easy even for someone who does not cook often. You don’t need to watch the pan for long; you only need to give
Read MoreHeat oil in a pan. Add garlic and ginger. Cook lightly till the smell becomes strong.
Add the red curry paste and let it fry for half a minute. It should spread its aroma.
Add sliced onions, peppers, and carrots. Stir on medium heat for a minute so they begin to soften.
Pour in coconut milk and a little water. Mix slowly so the curry becomes smooth.
Add soy sauce, sugar, and salt. Let the curry bubble gently for a few minutes.
Add tofu cubes and mix carefully. Cook on low heat for 2–3 minutes.
Turn off heat. Add basil or coriander. Serve hot with rice or noodles and a squeeze of lime.
1 Press the tofu before you cut it.
Pressing the tofu helps remove the extra water that makes tofu fall apart. Even a few minutes of pressing in a cloth or tissue makes the texture firmer. This small step helps the tofu hold shape inside the curry instead of turning too soft.
2 Don’t boil the coconut milk too hard.
Coconut milk tastes best when heated gently. If the flame is too strong, the milk can split and the curry loses its creamy look. A slow simmer keeps everything smooth and rich.
3 Check your curry paste strength before adding more.
Every brand of curry paste tastes different. Some are very spicy and strong, while others are milder. Start with one spoon and increase only if you feel it needs more heat.
4 Use vegetables that cook fast.
Peppers, baby corn, beans and carrots work well for this. Harder vegetables take longer and change the cooking time. If you want a very quick curry, stick to soft vegetables.
5 Add tofu only in the last few minutes.
If tofu cooks too long in the curry, it loses its shape. Adding it near the end keeps it firm and lets it take in flavour without falling apart.
6 Taste before serving and adjust balance.
Sometimes the curry needs a little extra sugar or a squeeze of lime to balance the salt and spice. Thai curries usually taste best when they have a soft sweetness and a fresh sour note at the end.
7 Add a splash of water if the curry becomes thick.
Coconut milk thickens fast, so a spoon of water will bring the curry back to the right consistency without affecting flavour.
8 Basil or coriander adds freshness at the end.
Fresh herbs brighten the curry and make it taste more lively. If you don’t have Thai basil, coriander still works fine.
9 Store leftovers gently.
The curry will thicken in the fridge. When you heat it again, add a little water and warm slowly so the coconut milk stays smooth.
Yes, but the curry won’t be as creamy. You can mix half light and half regular coconut milk if you want it lighter but still smooth.
Soft tofu breaks easily in curries, so firm tofu is easier to work with. It keeps shape and absorbs flavour better.
Yes, but paneer will be firmer and won’t absorb the curry in the same way. It still tastes good, just slightly different.
Use less curry paste and add a bit more coconut milk. You can also add extra vegetables to soften the heat.
Add more curry paste or a small spoon of chilli flakes. A drop of chilli oil also increases heat quickly.
Simmer for a few more minutes or add a few extra vegetables. Coconut milk thickens fast on its own.
Coconut milk can change texture after freezing, so it is better to make it fresh. Leftovers for the next day are still fine.
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