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Red Curry Coconut Stir Fry with Tofu and Veggies // www.heynutritionlady.com

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


  • 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