Description
This vibrant and flavorful Vegetable Red Curry with Tofu Puffs is a comforting Thai-inspired dish that’s perfect for a wholesome vegetarian meal. Combining aromatic lemongrass, spicy Thai chilis, and creamy coconut milk, it features tender potatoes, bell peppers, zucchini, and crispy tofu puffs simmered in a rich red curry sauce. Ready in just 35 minutes, this recipe is ideal for dinner and pairs beautifully with jasmine rice.
Ingredients
Herbs & Aromatics
- 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
Vegetables & Protein
- 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)
Liquids & Oils
- 2 tablespoons coconut oil (virgin or unrefined)
- 1 cup vegetable broth
- 1 (14-ounce) can full-fat coconut milk
Spices & Seasonings
- 3 tablespoons red curry paste
- 1 teaspoon ground coriander (optional)
- 1 1/2 teaspoons kosher salt
Optional Garnish
- Chopped peanuts
Instructions
- Prepare Lemongrass: Peel off one outer layer of the lemongrass stalk. Trim off the thin woody tops if present. Cut the stalk in half, then bash each half several times lightly with a kitchen mallet to release its flavors.
- Prepare Thai Chilis: Slice off the tops of the chilis. Then cut them in half lengthwise to expose more flavor.
- Sauté Aromatics: Heat coconut oil in a large pot or sauté pan over medium-high heat. Add bruised lemongrass, sliced chilis, chopped shallots, and ginger slices. Cook for about 3 minutes, stirring frequently until fragrant and softened. Add minced garlic and continue cooking for 30 seconds to 1 minute to further develop aroma.
- Add Potatoes and Curry Paste: Add the cubed Yukon potatoes to the pot. Spoon in the red curry paste, ground coriander (if using), and kosher salt. Stir thoroughly to coat the potatoes evenly with the curry paste mixture.
- Add Broth and Simmer: Pour in the vegetable broth, cover the pot with a lid, and bring the mixture to a boil. Once boiling, reduce heat to medium-low and cook for 3 more minutes to start softening the potatoes.
- Incorporate Coconut Milk and Vegetables: Add the full-fat coconut milk, thinly sliced bell peppers, and diced zucchini to the pot. Cook for an additional 5 minutes uncovered or partially covered to allow vegetables to soften and flavors to meld.
- Add Tofu Puffs and Finish Cooking: Gently add the sliced tofu puffs to the pot, cooking for 1 to 2 minutes until heated through. Check that the potatoes are fork tender and the curry has a rich, creamy consistency.
- Stir in Basil and Serve: Turn off the heat and fold in the chopped Thai basil for a fresh herbal finish. Serve the curry hot in bowls alongside cooked jasmine rice. Optionally garnish with chopped peanuts for added crunch.
- Storage Tip: Refrigerate any leftovers in airtight containers. The flavors develop wonderfully overnight, making it even more delicious the next day.
Notes
- Use fresh lemongrass stalks for best aromatic flavor—removing outer layers helps release oils.
- Adjust the number of Thai chilis to control spiciness based on your preference.
- Yukon potatoes work well due to their creamy texture, but you can substitute with other waxy potatoes.
- Red curry paste quality impacts flavor; choose a good brand or homemade for authenticity.
- Tofu puffs absorb the curry’s flavors while providing a pleasant texture contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
