Name: Vegetable Red Curry with Tofu Puffs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 stalks lemongrass (peeled and bruised); 5 Thai chilis (sliced in half); 3/4 cup chopped shallots (about 1 large bulb); 1 inch piece of ginger (sliced); 2 tablespoons minced garlic; 10 ounces Yukon potatoes (cubed); 1 large bell pepper (thinly sliced, about 2 cups); 1 large zucchini (diced, about 1 cup); 6 to 7 ounces tofu puffs (sliced in half); 1/2 cup Thai basil (chopped); 2 tablespoons coconut oil (virgin or unrefined); 1 cup vegetable broth; 1 (14-ounce) can full-fat coconut milk; 3 tablespoons red curry paste; 1 teaspoon ground coriander (optional); 1 1/2 teaspoons kosher salt; Chopped peanuts

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If you are craving a dish bursting with vibrant flavors and textures, look no further than this Vegetable Red Curry with Tofu Puffs Recipe. This Thai-inspired masterpiece combines creamy coconut milk, fragrant lemongrass, and fiery Thai chilis with hearty Yukon potatoes, crisp bell peppers, tender zucchini, and delightfully spongy tofu puffs to create a harmony of tastes that is both comforting and exciting. It’s a vegetarian curry that doesn’t hold back on depth or satisfaction, perfect for sharing with friends or enjoying as a soul-soothing weeknight meal.

Ingredients You’ll Need

On a white marbled surface, there are eight clear glass bowls and three stalks of lemongrass arranged neatly. The largest bowl contains thin strips of red and yellow bell peppers mixed together, showing bright and fresh colors. Next to it, a medium bowl holds green and white chunks of zucchini. Above that, a medium bowl is filled with chopped light purple shallots. Small bowls contain different items: finely chopped white garlic, light yellow ginger slices, small red chili slices, a pile of salt, and a brown powdered spice. The three lemongrass stalks lie horizontally below the bowls, with their pale green and white colors visible. The setup is clean and organized, ready for cooking photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegetable Red Curry with Tofu Puffs Recipe lies in its simple yet well-balanced ingredients. Each one plays a key role in layering flavors, textures, and colors that bring the curry to life.

Lemongrass stalks: Adds a citrusy brightness that lifts the whole dish.
Thai chilis: Bring the authentic spicy kick you expect from red curry.
Coconut oil: Provides a rich base perfect for sautéing aromatics and spices.
Shallots: Offer a mild sweetness that softens the spiciness.
Ginger: Gives a subtle warmth and zing.
Garlic: Infuses the curry with pungent, savory depth.
Yukon potatoes: Provide a creamy, comforting bite that balances the curry’s heat.
Red curry paste: The soul of the dish, packed with herbs and spices.
Ground coriander: Optional but adds an earthy aroma that complements the curry paste.
Kosher salt: Seasoning to bring out all the natural flavors.
Vegetable broth: Creates a flavorful cooking liquid that enriches the curry.
Full-fat coconut milk: Adds luscious creaminess and a hint of sweetness.
Bell pepper: Offers crunch and vibrant color.
Zucchini: Adds a fresh, tender texture that soaks up the curry sauce beautifully.
Tofu puffs: Soak up the curry sauce while providing a delightful, chewy bite.
Thai basil: Tossed in at the end for aromatic herbal notes.
Chopped peanuts (optional): Provide a satisfying crunch and nutty contrast as a topping.

How to Make Vegetable Red Curry with Tofu Puffs Recipe

Step 1: Prep the Aromatics

Start by peeling one outer layer off each lemongrass stalk, trimming any thin, woody tops, then chopping them in half. Use a kitchen mallet to gently bruise the stalks—this releases their signature citrus oils and aroma. Slice the Thai chilis in half and trim their tops. These prep steps set the foundation for the curry’s incredible fragrance and heat.

Step 2: Sauté for Flavor

Heat coconut oil in a large pot over medium-high heat. Add the bruised lemongrass, chilis, chopped shallots, and sliced ginger. Cook for about three minutes while stirring frequently to soften and release their flavors. Then add minced garlic and cook for another 30 seconds to 1 minute until aromatic. This step builds a deeply savory and aromatic base crucial to the dish’s complexity.

Step 3: Build the Curry

Next, add the cubed Yukon potatoes, red curry paste, ground coriander if using, and kosher salt. Stir everything to coat the potatoes evenly with the curry paste. Pour in the vegetable broth and cover the pot. Bring the mixture to a boil and then lower the heat to medium-low, letting the potatoes simmer for about three minutes so they start to soften.

Step 4: Add Coconut Milk and Veggies

Pour in the full-fat coconut milk, then stir in thinly sliced bell peppers and diced zucchini. Partially cover the pot and cook for five more minutes. This step allows the veggies to soften just right while soaking up the rich curry flavors, balancing creaminess with slight crispness.

Step 5: Incorporate Tofu Puffs and Finish

Add tofu puffs cut in half and cook until they warm through, about one to two minutes. Use a fork to check that the potatoes are fork tender. Remove the pot from heat and fold in chopped Thai basil for a fresh, herbal finish. This final touch makes every bite fragrant and vibrant.

How to Serve Vegetable Red Curry with Tofu Puffs Recipe

A white bowl holds a dish with two main layers: the bottom layer is white rice with a soft, fluffy texture. The top layer is a creamy orange curry sauce filled with chunky pieces of green zucchini, red bell peppers, and beige tofu shaped like small flower petals. The curry sauce is smooth and thick, lightly coating each ingredient. Small green herb bits and crushed peanuts are sprinkled over the top for texture. A gold spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with a small white bowl of crushed peanuts placed in the top right corner and part of another bowl visible at the top left. The lighting is soft and natural. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with chopped peanuts adds a wonderful crunch and nutty detail that contrasts beautifully with the silky curry sauce and soft tofu puffs. Fresh Thai basil leaves or a wedge of lime on the side also enhance freshness and balance the dish’s creamy, spicy richness.

Side Dishes

Serve your Vegetable Red Curry with Tofu Puffs Recipe alongside fluffy jasmine rice or fragrant coconut rice to soak up every luscious drop of curry sauce. You can also pair it with a simple cucumber salad to add a cooling crunch that complements the bold flavors perfectly.

Creative Ways to Present

For a fun twist, serve the curry in sturdy coconut shells or cast iron bowls to keep it warm and add visual appeal. Try layering the curry over turmeric-infused rice or garnishing with edible flowers to make it feel special for dinner parties or cozy weekend meals with family and friends.

Make Ahead and Storage

Storing Leftovers

Store any leftover curry in airtight containers in the refrigerator. The flavors actually deepen overnight, making the curry taste even better the next day—a perfect outcome if you want to prep meals ahead or enjoy a satisfying lunch.

Freezing

This Vegetable Red Curry with Tofu Puffs Recipe freezes well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating for a quick, delicious meal anytime.

Reheating

Reheat the curry gently on the stovetop over low to medium heat to prevent the coconut milk from breaking. Stir occasionally to heat it evenly and restore the curry’s luscious texture. If the curry thickens too much, add a splash of vegetable broth or water to loosen it up.

FAQs

Can I use other vegetables in this curry?

Absolutely! Feel free to swap in vegetables like eggplant, green beans, or carrots depending on what you have on hand or your personal preference. Just make sure to adjust cooking times so everything stays tender yet crisp.

What are tofu puffs, and can I substitute them?

Tofu puffs are deep-fried tofu pieces that are airy and sponge-like, perfect for soaking up curry sauces. If you can’t find them, firm tofu cut into cubes and lightly pan-fried makes a good substitute, though the texture will be denser.

Is this curry spicy?

The Thai chilis and red curry paste add a medium heat level that warms the palate without overwhelming it. You can adjust the spiciness by reducing the amount of chilis or omitting the seeds to tone it down.

Can I make this recipe vegan?

This Vegetable Red Curry with Tofu Puffs Recipe is naturally vegan as long as you use vegetable broth and vegan-friendly curry paste. It’s a perfect plant-based dish that still delivers on richness and comfort.

What’s the best rice to serve with this curry?

Jasmine rice is the classic accompaniment for red curry thanks to its floral aroma and slightly sticky texture, which pairs beautifully with the saucy curry. Coconut rice is another delicious option for added richness.

Final Thoughts

There’s nothing quite like a bowl of this Vegetable Red Curry with Tofu Puffs Recipe to bring warmth and joy to your dining table. Its vibrant colors, enticing aromas, and perfectly balanced flavors make it an absolute crowd-pleaser whether you’re cooking for loved ones or treating yourself. I hope you give this recipe a try—you might just find your new favorite comfort dish.