Tofu and Vegetable Coconut Curry

    Tofu and Vegetable Coconut Curry


    683 people made this

    My vegetarian daughter-in-law gave me her recipe for a creamy and spicy vegetable and tofu curry. It's great.

    Serves: 6 

    • 400ml coconut milk
    • 3 tablespoons soy sauce
    • 1/2 teaspoon brown sugar
    • 2-3 tablespoons Thai curry paste
    • 1 teaspoon finely grated fresh ginger
    • 1-2 teaspoons hot chilli paste
    • 500g tofu, cut into 2cm cubes
    • 4 roma tomatoes, chopped
    • 1 yellow capsicum, thinly sliced
    • 125g button mushrooms, chopped
    • 1 bunch shallots, peeled and finely chopped
    • 1/4 cup chopped fresh Thai basil
    • 1 bunch bok choy, rinsed and chopped

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a wok or large frypan mix the coconut milk, 2 tablespoons of the soy sauce, brown sugar, curry paste, ginger, and chilli paste. Bring to a boil.
    2. Add the tofu, tomatoes, capsicum, mushrooms, and shallots into the wok. Cover, and cook 5 minutes, stirring occasionally.
    3. Mix in basil and bok choy. Taste and add remaining soy sauce if desired. Continue cooking 5 minutes, or until vegetables are tender but crisp.

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    Reviews (1)


    This was actually really delicious! I added red capsicum and didn't include the basil. Very light and fresh, I'm sure this would be even better the next day, but there wasn't any left! - 17 Aug 2015

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