This Thai Red Curry with asparagus and tofu is simplyย amazing and is so easy to make. Better still, you can serve it with rice noodles or over 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.
Thai Red Curry with Asparagus and Tofu
A vegetarian red curry adapted from Everyday Food’s Beef-and-Asparagus Curry.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
- 1 tbsp 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
- 1 (13.5 oz) can light unsweetened coconut milk
- 1/4 cup red curry paste
- 3/4 cup vegetable broth
- 2 tsp soy sauce or tamari
- 1 tbsp light brown sugar
- 1 medium red bell pepper, thinly sliced
- 1 lb asparagus, tough ends removed, cut into 1-inch pieces
- cooked rice or rice noodles
- lime wedges
- cilantro leaves
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 1/2 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.
58 Comments
TomBlake
August 23, 2015 at 7:26 pmAnother 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
August 24, 2015 at 7:07 pmThanks for your comment – I’m so glad to hear you’ve been finding our site helpful!
Minh Nguyen
January 28, 2016 at 1:47 amThe 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
January 30, 2016 at 7:38 pmThere are brands in the US that make it without shrimp paste – I use Thai Kitchen.
Minh Nguyen
January 30, 2016 at 9:33 pmohh, that’s great. i hope there are some in Vietnam. will look for them . thanks a lot!
Colleen
June 5, 2016 at 3:44 pmYour 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
March 4, 2017 at 2:51 pmOmgosh, 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
April 7, 2017 at 10:27 amMade this last night, the recipe was delicious.
Denise
September 25, 2017 at 2:34 pmLooks 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
September 26, 2017 at 7:51 amHi 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!