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Thai Red Curry with Asparagus and Tofu

Thai Red Curry with Asparagus & Tofu

This Thai Red Curry with asparagus and tofu is simply 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 in Skillet

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Thai Red Curry with Asparagus and Tofu

Thai Red Curry on Plate

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 c. red curry paste
  • 3/4 c. 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, and cilantro leaves for serving

Instructions

  1. 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!).
  2. 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.
  3. 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.

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58 Comments

  • Reply
    TomBlake
    August 23, 2015 at 7:26 pm

    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.

    • Reply
      Kiersten Frase
      August 24, 2015 at 7:07 pm

      Thanks for your comment – I’m so glad to hear you’ve been finding our site helpful!

  • Reply
    Minh Nguyen
    January 28, 2016 at 1:47 am

    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

    • Reply
      Kiersten
      January 30, 2016 at 7:38 pm

      There are brands in the US that make it without shrimp paste – I use Thai Kitchen.

      • Reply
        Minh Nguyen
        January 30, 2016 at 9:33 pm

        ohh, that’s great. i hope there are some in Vietnam. will look for them . thanks a lot!

  • Reply
    Colleen
    June 5, 2016 at 3:44 pm

    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.

  • Reply
    Lisa Cliffe
    March 4, 2017 at 2:51 pm

    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

  • Reply
    Lorenda
    April 7, 2017 at 10:27 am

    Made this last night, the recipe was delicious.

  • Reply
    Denise
    September 25, 2017 at 2:34 pm

    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!

    • Reply
      Alissa
      September 26, 2017 at 7:51 am

      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!

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