Vegetable and Tofu Curry with Coconut Milk
Straight out of the wok, this Thai-inspired vegetable curry is a blank canvas for your favorite vegetables and protein. Choose from the classic medley of bell peppers, onions, and carrots, or use whatever is in season. Tofu is a great way to add plant-based protein, but firm or silken tofu, and even tempeh would be a great substitute.
Vegetable and tofu curries are a staple of Thai home cooking. They are a versatile and filling dish that can be made with whatever vegetables are on hand. This particular recipe is inspired by the Thai curry panang, which is known for its creamy and flavorful coconut milk-based sauce. I have simplified the recipe to make it easier to make at home, but it still retains all of the delicious flavors of the original dish.
Vegetable and Tofu Curry with Coconut Milk Vegetable and Tofu Curry with Coconut Milk Vegetable and Tofu Curry with Coconut Milk Vegetable and Tofu Curry with Coconut Milk
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili flakes
  • 1 (14 ounce) can coconut milk
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for 1 minute more.
  4. Stir in the curry powder, turmeric, and chili flakes.
  5. Cook for 1 minute, or until fragrant.
  6. Add the coconut milk and bring to a simmer.
  7. Add the vegetables and tofu and cook until heated through, about 10 minutes.
Why It Works
  • The combination of coconut milk, curry powder, and chili flakes creates a flavorful and aromatic sauce.
  • The vegetables and tofu are cooked until tender, but still retain a bit of their crunch.
  • The curry is easy to customize to your own taste preferences. You can add more vegetables, protein, or spice, depending on what you like.