This Thai Red Curry is packed with delicious veggies like asparagus and tofu, and simmered in a sweet and savory red curry broth. Totally delicious - plus it's vegetarian and vegan friendly too.
This recipe for Thai Red Curry with Asparagus and Tofu is simply amazing and is so easy to make. It's quickly become one of my favorite easy weeknight dinners.
Tips & Tricks
Press the tofu. To get that nice crispy tofu, make sure you take the time to press the tofu before cooking! Use a tofu press and press for at least 30 minutes.
Serving Ideas. Serve this red curry over rice noodles or steamed rice. It's terrific with both white rice (we recommend a nice jasmine rice for this dish) or brown rice. You really can't go wrong.
Red Curry Paste. The red curry paste is the secret ingredient in this recipe! So be sure to use a high quality brand. I personally use this one!
More Tasty Ideas
If you love this red curry recipe, be sure to check out these other delicious ideas:
📖 Recipe
Ingredients
- 1 tablespoon peanut oil, canola or vegetable oil works too
- 14 oz extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles
- 13.5 oz canned light coconut milk, unsweetened
- ¼ cup Thai red curry paste
- ¾ cup vegetable broth
- 2 teaspoon soy sauce, or tamari
- 1 tablespoon light brown sugar
- 1 red bell pepper, medium, thinly sliced
- 1 lb asparagus, tough ends removed, cut into 1-inch pieces
- cooked rice or rice noodles, for serving
- lime wedges, for garnish
- cilantro leaves, for garnish
Instructions
- Heat peanut oil in large wok or skillet over medium high heat. Add tofu triangles and cook for 5 minutes; flip tofu over and cook 5 minutes more on other side. Place tofu on a plate lined with paper towels (to soak up excess oil) and wipe out skillet (carefully!).
- Return skillet to medium-high heat. Add ½ cup of coconut milk and cook, stirring constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
- Add remaining coconut milk, broth, soy sauce, and sugar. Once sauce comes to a simmer, add red pepper; cook for 2 minutes. Stir in asparagus and cook 3 minutes more.
- Return tofu to skillet and stir until coated with curry sauce.
- Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.
TomBlake says
Another great recipe from Ohmyveggies. The extra firm tofu was a bit chewy for me and will use firm next time. Otherwise.....outstanding. Thanks for posting and keep them coming. since I found tis site I have tried several recipes and have not had a failure yet. You guys are great.
Kiersten Frase says
Thanks for your comment - I'm so glad to hear you've been finding our site helpful!
Minh Nguyen says
The curry looks appetizing! but i wonder if there is any shrimp paste in the curry paste. I've bought one at the bangkok airport which consists shrimp paste so i'm a bit hesitant to use it since then
Kiersten says
There are brands in the US that make it without shrimp paste - I use Thai Kitchen.
Minh Nguyen says
ohh, that's great. i hope there are some in Vietnam. will look for them . thanks a lot!
Colleen says
Your comment about the pizza at a Chinese buffet resonated with me... After spending a month at a monastery in Tibet eating traditional food, my partner and I were super excited about seeing.a place in Chengdu that sold pizza and beer. We hopped right over and order... First time ever this pizza loving girl was disappointed. I love a good red curry and have asparagus that needs eaten. I bumped into this recipe when I was trying to figure out if the red curry and asparagus would work together. Thanks for the recipe.
Lisa Cliffe says
Omgosh, this is amazing!
I've never had red thi curry or tofu before and this is just amazing, It's such a beautiful taste.
Thank you for posting this ? X
Lorenda says
Made this last night, the recipe was delicious.
Denise says
Looks delicious! I'm new to cooking with tofu. If I don't have a tofu press, how else would I press the tofu? Thank you!
Alissa says
Hi Denise! You'll want to wrap your tofu in a layer of paper towels and then a layer of dish towel to absorb all of the moisture. Place a cutting board on top and weigh it down with something heavy like a cookbook (or a few). Then just let it sit for 30 minutes. Good luck and I hope you enjoy the recipe!