Red Curry With Tofu & Vegetables

"Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by FLKeysJen photo by FLKeysJen
Ready In:




  • Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
  • Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
  • Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
  • Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

Questions & Replies

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  1. This would be a good side dish without the tofu. There's a whole lot of sauce so rice is a must. I love spicy food and found 2 tsp of red curry paste quite hot; I'm sure it depends on the brand but with mine, any more would be too much.
  2. What a great curry. I used the entire amount of red curry but no oil, I just sprayed the pan with Pam. I did not have gr beans on hand so I subbed corn. I found that I needed to add about 1/2 cup extra broth but that may be because I did not use lite coconut milk. This is so easy to make and so full of flavour. Thanks for the recipe.
  3. My boyfriend and I absolutely loved this. I'm not a big fan of cilantro so I left it out and I added 2Tbsp of the curry sauce because we like our food spicey.
  4. I love the combo of ingredients, and will definitely make it again (esp. since I'm seriously hooked on coconut milk and cilantro), but I had a lot of trouble with this recipe -- no doubt my own fault. I made all the chunks too big (tofu and sweet potato) to start with. I couldn't get the tofu to brown; the sweet potatoes wanted to stick badly; and getting everything actually cooked through was something of a challenge somehow. But I found it delicious. I might bump up the curry paste just a bit (I used 2 generous teaspoons), but other than that it was plenty tasteful to me. Thanks for a great new recipe for this new vegan!
  5. Easy to make, loved the fresh ingredients, no frozen business here. But, this really disappointed. It was just bland, even with 3 tsp of the red curry paste. We ate it, but found ourselves having to add stuff to make it more exciting to the palette. We won't be making it again. Thanks!



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