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Spicy Thai Red Curry with Vegetables & Tofu

Easy Spicy Thai Red Curry with Vegetables & Tofu You’ll Love

This Spicy Thai Red Curry with Vegetables & Tofu is a comforting, vibrant dish with bold flavors and healthy ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 3 tbsp red curry paste the essential blend of chilies and spices that gives this curry its signature spicy kick.
  • 1 can coconut milk adds creamy richness and balances the heat with its natural sweetness.
  • 2 cups vegetable broth helps thin the sauce while keeping the flavor light and fresh.
  • 3 cloves garlic minced for aromatic depth that wakes up every bite.
  • 1 tbsp fresh ginger grated to add a zesty warmth that complements the curry paste perfectly.
For the Vegetables & Tofu
  • 14 oz firm tofu pressed and cubed to soak up the curry flavors while adding protein and texture.
  • 1 medium red bell pepper sliced for sweetness and a pop of vibrant color.
  • 2 medium carrots cut into thin sticks for subtle earthiness and a satisfying crunch.
  • 1 cup snap peas tossed in last to stay crisp and add a fresh, green bite.
  • 2 cups baby spinach stirred in at the end to wilt gently, boosting nutrition and color.
For Garnish & Finish
  • 1/4 cup fresh basil leaves torn over the top to give a fresh, herbal note typical of Thai curries.
  • 2 medium lime wedges squeezed before serving to brighten and balance the richness of the dish with zesty acidity.
  • 1/4 cup chopped peanuts optional, for an added crunchy texture and nutty flavor contrast.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. In a large skillet over medium heat, warm 1 tbsp neutral oil until shimmering, about 1 minute.
  2. Add minced garlic and grated ginger; cook until fragrant (about 30 seconds) and lightly golden.
  3. Stir in red curry paste and let it fry for 1 minute, releasing its aromas.
  4. Pour in coconut milk and vegetable broth; whisk gently until smooth.
  5. Cube firm tofu and pat dry, then toss with a pinch of salt. Add sliced bell peppers and carrot sticks.
  6. Stir vegetables and tofu into the curry base, cover, and simmer on low for 5 minutes.
  7. Add fresh spinach and snap peas; stir gently until greens are wilted yet bright.
  8. Squeeze in fresh lime juice, then season with fish sauce or soy sauce to taste.
  9. Remove from heat, tear fresh basil leaves over the top, then let the curry rest for 2 minutes.
  10. Sprinkle chopped peanuts for crunch and extra nutty flavor, if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 35mgCalcium: 200mgIron: 3mg

Notes

This Spicy Thai Red Curry with Vegetables & Tofu is a beautiful balance of bold ingredients for a comforting, exciting meal.

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