If you’re looking for a comforting, wholesome meal that’s full of flavor, this Thai Red Curry with crispy tofu and brown rice is perfect. It’s creamy, fragrant, and has just the right amount of spice — plus it’s packed with protein and veggies. The best part? It comes together in under 40 minutes!
📝 Recipe Details
- Servings: 2
- Prep & Cook Time: ~35–40 minutes
- Type: 🌱 Vegan / Vegetarian
🥕 Ingredients
- 100 g brown rice (or rice of your choice)
- 1 block firm tofu (280 g)
- 1 red pepper 🫑
- 1 shallot
- 1 carrot 🥕
- 80 g mangetout peas
- 1 small pot Thai red curry paste (approx. 50 g)
- 2 tbsp tamari or soy sauce
- 1 tin coconut milk 🥥
- Handful of fresh coriander 🌿
- 1 lime 🍋
- ½ tbsp cornflour
- Pinch of salt
- Optional: a sprinkle of ginger powder for extra warmth
👩🍳 Instructions
1. Cook the Rice 🍚
Prepare your rice according to the packet instructions. Brown rice usually takes a little longer, so start it first.
2. Crisp Up the Tofu ✨
Cut the tofu into batons (stick shapes). Toss with a pinch of salt, ½ tbsp cornflour, and (if using) a little ginger powder.
Heat a drizzle of oil in a pan and fry the tofu until golden and crisp on all sides. Remove from the pan and set aside.
3. Prep the Veggies 🧅
Finely dice the shallot, slice the pepper into thin strips, and cut the carrot into matchsticks.
4. Make the Curry 🍲
Using the same pan, add a little more oil if needed and sauté the vegetables for 5–7 minutes until softened. Stir in the curry paste and tamari/soy sauce, cooking for 1–2 minutes to release the flavors.
Pour in the coconut milk, bring to a boil, then reduce the heat to a gentle simmer. Cook for 10–12 minutes, until the sauce has thickened slightly and the vegetables are tender.
5. Bring It All Together 🥢
Return the crispy tofu to the pan and stir gently to coat in the sauce. Remove from the heat, squeeze in the juice of half a lime, and sprinkle over fresh coriander.
6. Serve & Enjoy 🌿
Serve the curry over fluffy rice, with extra coriander and lime wedges on the side for a fresh zing.
✨ Tips:
- This curry is delicious as leftovers too — the flavors deepen overnight.
- For an extra kick, I like to finish mine with a sprinkle of chilli flakes — but that’s just because I can never have too much heat!
The Secret Street 
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