Thai Red Curry with Tofu and Vegetables (serves 4)

  • 1 can red curry paste (as shown above)
  • 1 lb. extra firm tofu
  • corn starch
  • salt
  • oil for frying
  • 1 cup bean sprouts
  • 3 cups leafy green vegetable (I used gai lan)
  • 1 1/2 – 2 cups coconut milk
  • steamed rice (read package instructions for how much to make per serving)


1) Wash vegetables thoroughly and set aside. Cut tofu into 1 inch cubes. Pat dry of excess moisture. Sprinkle salt into cornstarch, and roll tofu in mixture. In a small pan, pour enough oil to cover entire surface of tofu. Heat on medium high, fry tofu in small batches until golden brown, set aside on paper towel lined plate. Use additional salt if needed.

2) In a wok on high heat, mix 2 tbsp. oil with 1 can of curry paste. Pour in coconut milk. You can add extra coconut milk if you would like the curry more mild. Mix coconut milk and curry, let rise to a boil then add tofu and vegetables. Cook until vegetables are cooked but still firm. Remove from heat, carefully ladle curry into a large serving bowl. Serve with steamed rice.