About 10 years ago I was able to change my dad’s mind about tofu.
Tofu was a food he had previously put in the same uneatable category as SPAM, and I did it with a similar tofu noodle stir fry. Now, 10 years later, and my dad and tofu are still going strong!
So today, I bring you a variation of that first dish. It is a sweet and spicy red curry coconut sauce mixed with crispy tofu and lightly sautéed vegetables. You know I love my curries, but I am not the only one. This is a simple and delicious meal that I believe everyone can enjoy.
This Thai Red Curry combines some of the best foods into a warm and wholesome meal that I just can’t stop eating. I mean, this recipe has it all:
INGREDIENTS FOR THIS THAI RED CURRY:
- Coconut Oil
- Red Onion
- Red Bell Pepper
- Bok Choy
- Rice Noodles
- Coconut Red Curry Sauce
Let’s take a closer look at some of these ingredients.
WHAT RICE NOODLES SHOULD I USE FOR THAI CURRY?
Rice noodles come in a variety of widths.
For this recipe I used A Taste of Thai’s Rice Noodles, which have been my go-to rice noodles for all my stir-fries and bowls for as long as I’ve been cooking. I prefer their medium-width brown rice noodle which gives this dish weight and texture while adding some whole grain benefits.
WHAT KIND OF CURRY PASTE SHOULD I USE?
For this recipe, I choose red curry paste. Red curry paste is a fiery blend of red chilis, garlic, ginger, green onions and lots of spices; it’s amazing! You can find it at your local grocery stores in the International aisle or on Amazon. This is the brand that I use.
The heat of red curry will vary from brand to brand, so I recommend adjusting the red curry paste as you go.
Picking up your A Taste of Thai ingredients at the grocery store makes this dish super simple to throw together. You will be thrilled to know that 95% of A Taste of Thai products are vegan and gluten-free! Find their products online or in the international aisle of major supermarket chains across the country.
BEST TOFU FOR THAI CURRY SOUP
For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Wildwood’s Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
HOW TO MAKE THE PERFECT CRISPY TOFU:
- Use extra-firm, high-quality tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board
- Use a cast-iron skillet (or another heavy-bottomed pan). Cast iron heats up SUPERHOT and when oiled properly has a non-stick surface.
- Heat the skillet SUPER HOT before adding the oil.
- Add your oil and get it to sizzle! Test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.
- Add tofu with a pinch of salt.
- Use a large enough pan that the tofu can get evenly golden brown. Flip tofu to brown on both sides.
How to make Thai Curry Bowls
In addition to making the perfect tofu, you will need to:
- Cook your noodles,
- Make the Coconut Red Curry Sauce
- Sauté your veggies (that’s the onions, peppers, and bok choy)
That’s it! Delicious Thai Red Curry Bowls made in under 30 minutes.
FREQUENTLY ASKED QUESTIONS ABOUT THAI RED CURRY
IS THIS CURRY SOUP RECIPE GLUTEN-FREE?
Yes it is! Rice noodles are naturally gluten-free
IS THIS THAI NOODLE SOUP KETO-FRIENDLY?
Sure! Just swap out the rice noodles for zucchini noodles.
HOW DO I STORE THAI RED CURRY?
You can store leftover curry in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
VARIATIONS OF THAI RED CURRY
- Don’t like tofu? Omit the tofu and serve this soup with tempeh, button mushrooms, or eggplant.
- For a grain-free option, swap out the rice noodles for zucchini noodles.
- For more heat, add additional red curry paste to the sauce.
- For a lighter option, use light coconut milk rather than full-fat.
MORE VEGAN CURRY RECIPES
Do you love curry recipes as much as I do? Then you should check out these recipes below:
- Red Lentil Cauliflower Curry
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
But before you go, let’s take a look at the recipe card below.
This Vegan Thai Red Curry is made with crispy tofu, sautéd red peppers and bok choy, and rice noodles, all covered in a creamy coconut red curry sauce.
Keyword: Vegan Thai Red Curry
Servings: 4 servings
Calories: 602 kcal
Author: Sarah McMinn
- 1 tablespoon coconut oil
- 10 ounces extra firm tofu
- 1/4 teaspoon salt
- 1 tablespoon coconut oil
- 1/2 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 baby Bok choy cut in half
- 8 ounces A Taste of Thai's Straight Cut Rice Noodles
- small handful cilantro chopped
- 2 green onions chopped
Bring 2 quarts of salted water to a boil. Add rice noodles, stirring to separate. Cook for 4-6 minutes, until noodles, are al dente. Drain and rinse noodles under cold water and set aside.
Meanwhile, make the Coconut Red Curry Sauce. Heat the coconut oil in a cast-iron skillet over medium heat. Add ginger and garlic and sauté for 3 minutes until lightly brown and fragrant. Stir in the red curry paste. Add the remaining sauce ingredients and bring to a low simmer. Simmer for 10 minutes while preparing the tofu and vegetables to allow the sauce to thicken slightly.
- In a separate skillet, heat 1 tablespoon coconut oil over medium-high. Cut tofu in 1" X 1/2" pieces then cut diagonally to create triangles. Add tofu to the hot oil and sauté for about 7 minutes, flipping once, until tofu is crispy and brown on both sides. Transfer to a paper towel to let excess oil absorb.
- In the same skillet, add the remaining tablespoon of coconut oil. Add onions and peppers and sauté for 5 minutes, stirring occasionally. Once tender, move vegetables to one side of the skillet and place halved baby Bok choy on the other side. Cook Bok choy for 5 minutes, until tender.
- To assemble the bowls, stir together 1/2 cup of coconut sauce and cooked rice noodles. Divide noodles evenly among 4 bowls and top with vegetables, tofu, and remaining sauce.
- Serve immediately with fresh cilantro and green onions.