Tofu red Thai curry

This tofu red Thai curry recipe is an example of how Thai cooking style enhances beautifully the otherwise bland taste tofu would have to produce a truly vegetarian main course.


1 onion (finely chopped)
1 ginger (1 inch long piece, peeled and grated)
3 T curry paste (red Thai curry paste)
1 clv garlic (finely chopped)
1 chili pepper (Thai green chili, finely chopped)
1 t lemon grass (fresh or preserved in oil)
1 pk tofu (cut into bite size chunks, 8 oz package)
1 pk sugar snap peas (prepared, 8 oz package)


Heat oil in a large frying pan over a medium heat and gently fry onion, chili, garlic and ginger.

Add tofu to the pan, continue cooking until tofu starts to brown.

Add lemongrass together with red Thai paste and pour in coconut milk. Bring it to the boil and allow to simmer for 15-20 minutes.

Incorporate sugar snap peas to the curry and allow to cook for a further 5-10 minutes, until the sugar snap peas are cooked but still crunchy.

Serve straight away.

Total time
55 minutes
Cooking time
Preparation time
4 servings


Serve with plain or steamed Basmati rice.

Lacto-vegetarians can prepare the recipe as it is, or substitute tofu with the same amount of paneer. And everyone else can use this recipe with either tofu or paneer for one of their meatless days.


Thai cuisine

easy, sauté, simmer
vegetarian, dinner
Thai food recipes
Food in Asia