Red Curry Coconut Stir Fry With Tofu and Vegetables

 A red curry coconut stir fry loaded with vegetables and tofu. Quick, easy, and nourishing, you can have this simple meal on the table in under 30 minutes.

Red Curry Coconut Stir Fry with Tofu and Veggies //

I love veggie stir-fries. To me they’re like the little black dress of weeknight cooking. You can essentially throw in whatever vegetables you have on hand, add some sort of protein, whizz together a sauce, spoon the whole thing over rice, and that’s dinner done did.

We used to make a stir-fry for dinner every Tuesday, but we fell out of that habit when we turned Tuesday into a leftovers night. Now I try to make them a little more pointedly, and with the intention of creating leftovers for another meal or a packed lunch. It’s win-win!

 Skip straight to the recipe if you prefer!

Red Curry Coconut Stir Fry with Tofu and Veggies //

Take this Red Curry Coconut Stir Fry for example. You know when you get Thai takeaway, and you order the red curry and it’s basically vegetables and deep-fried tofu swimming in a pool of sweetened coconut milk and curry paste? This is not that.

Don’t get me wrong, those takeaway curries are delicious, but they’re extremely rich and I like to keep them for a treat now and then when we decide to indulge in takeout. Here the veggies are the star of the show, and they’re just kissed with a red coconut curry sauce, rather than swimming in it.

Red Curry Coconut Stir Fry with Tofu and Veggies //

We’ve got some serious veggies going on up in this red curry coconut stir fry:

  • Broccoli
  • Cauliflower
  • Zucchini
  • Carrots
  • Sugar snap peas
  • Baby corn (<– awwww, babies!)
  • Red onion
  • Garlic
  • Red chiles
  • Cilantro

We’ve also got a whole block of tofu, which I cooked using a new-to-me tofu hack: instead of cutting the tofu into tiny cubes, pan-frying it and fussing around with flipping all those little squares over, you sear the ENTIRE block of tofu, just as if  you were cooking a steak.

Then, once it’s nice and golden on the outside, you cut the block into cubes, which will be nice and crisp on at least two sides. I wouldn’t say it’s a game-changing tip, but it definitely saved a bit of time and cleanup.

Red Curry Coconut Stir Fry with Tofu and Veggies //

The sauce for this red curry coconut stir fry couldn’t be more simple: full-fat coconut milk, Thai red curry paste, a bit of honey (or other liquid sweetener if you’re vegan), and a squeeze of lime. If you’re vegetarian like I am, be sure to read the label of your curry paste carefully; many brands include shrimp paste or fish sauce on their list of ingredients.

Served over brown rice this is a wholesome meal that’s easy to make and delicious. If you want to give your future self a hand, get the chopping done in the morning or the night before. That way come dinner time all you have to do is some stir-frying, and dinner will be on the table in under 30 minutes.

Red Curry Coconut Stir Fry with Tofu and Veggies //

Two years ago: Lentil Loaf {vegan}
Three years ago: Whole Wheat Dutch Baby with Maple Roasted Apples
Four years ago: How to Make Vanilla Extract
Five years ago: Live Well – The Beginning
Six years ago: No Frills Apple Butter
Seven years ago: Roasted Pumpkin Lasagna

Red Curry Coconut Stir Fry with Tofu and Veggies //
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5 from 4 votes

Red Curry Coconut Stir Fry

A red curry coconut stir-fry loaded with vegetables and tofu. Quick, easy, and nourishing, you can have this simple meal on the table in under 30 minutes. 
Course Main Course
Cuisine Asian
Keyword Coconut, Curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 343kcal
Author Katie Trant


  • 1 tablespoon olive oil
  • 400 gram firm tofu
  • 1 small red onion diced
  • 1 large carrot sliced into coins
  • 1 bunch broccoli broken into florets
  • 1/2 head cauliflower broken into florets
  • 1 medium zucchini diced
  • 200 grams sugar snap peas about 1 cup chopped
  • 1 can baby corn drained and diced
  • 1 can full-fat coconut milk
  • 2 tablespoons red curry paste or more to taste
  • 1 tablespoon honey or other liquid sweetener
  • 1 bunch cilantro
  • 1 Thai red chile


  • Heat the oil in a large (large!) heavy-bottomed skillet over medium-high heat.
  • Place the entire block of tofu in the middle of the pan, moving it around to ensure it's well covered in oil. Sear for about 5 minutes on each of the largest sides, until crisp and golden. Remove the tofu from the pan onto a plate lined with a paper towel.
  • Add the diced red onion to the same pan, adding a bit more oil if needed. Stir-fry until the onion is just translucent. 
  • Add the carrot coins, cauliflower, and broccoli florets, continue to fry, stirring frequently (they call it stir-fry for a reason!) for 3-5 minutes.
  • Add the diced zucchini, sugar snap peas, and baby corn, and continue to stir-fry for another 5 minutes. At this point the vegetables should be brightly coloured, golden in some places, and cooked but still crisp.
  • In a small bowl whisk the red curry paste together with a few tablespoons of the coconut milk and the honey. Add the remaining coconut milk and whisk to combine well. 
  • Cube the seared block of tofu, and toss it into the stir-fry with the vegetables.
  • Add the coconut sauce and stir well - be careful, your pan may be VERY full at this point - continuing to cook for another 2-3 minutes, until everything is heated through and the sauce is bubbling. 
  • Season with a sprinkle of salt and a good squeeze of lime juice. Taste, and adjust the seasonings if necessary. 
  • Serve hot, spooned over bowls of brown rice. Garnish with cilantro and chili slices.


Calories: 343kcal | Carbohydrates: 35g | Protein: 13g | Fat: 19g | Saturated Fat: 13g | Sodium: 93mg | Potassium: 1084mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4130IU | Vitamin C: 145.4mg | Calcium: 124mg | Iron: 5mg


  1. alice k mynett says

    Just made this for dinner and it was super delicious!! Being snowed in and unable (i.e., too lazy) to get to the store, I was forced to make a couple of substitutions: frozen peas instead of fresh & frozen corn instead of little cobs. Also (as you know) my mate is a carnivore, so I omitted the tofu and substituted slices of oven roasted sausages. Even with these amendments, the recipe has been bookmarked for future use. A wonderful winter warm up. Thank you!

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