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.

kathy collins

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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