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Easy Thai Red Curry

I like to keep shelf-stable cartons of tofu on hand in my pantry. They provide protein for quick and easy meals. This is great served on top of rice.

Serves 4.


  • 12 oz silken extra firm tofu, drained
  • 1 Tbsp coconut oil or vegetable oil
  • 2 c cabbage, chopped
  • 2 medium carrots, peeled, sliced
  • 1 (8.5 oz) carton Aroy-D coconut milk or similar
  • 1 c vegetable broth
  • 2 Tbsp Thai red curry paste
  • 1 c frozen peas
  • 1 Tbsp brown sugar
  • juice of 1 lime


  1. Drain tofu well. Cut in small dice. Set aside.
  2. In a 2 quart or larger pot, heat the coconut oil on a medium setting. Add cabbage, carrots, coconut milk, vegetable broth and curry paste. Cook 15 minutes, stirring occasionally.
  3. Add salt to taste if needed.
  4. Gently stir in peas, brown sugar, and tofu. Cook a few minutes, or until heated throughout. Add juice of one lime before serving. May be served with rice or naan bread.

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