Coconut red curry with crispy tofu
Coconut red curry with crispy tofu is a creamy, fragrant sauce with golden tofu cubes, sweet peppers and green beans over rice. The cornstarch coating gives the tofu a crisp shell. It is plant-based and ready in 35 minutes. Serve it over steamed rice and add extra lime if you like a brighter, fresher finish.
- 35 minTotal time
- 3Servings
- 620kcal / serving
- 22 gProtein
The science: why this works
Why cornstarch makes tofu crispy
Drying the tofu and coating it in cornstarch removes surface water and creates a thin, starchy shell. In hot oil the shell dries and turns crunchy and golden, while the inside stays soft. Space in the pan lets steam escape, which is what allows real browning.
Learn: Brown food in batches →Frying the curry paste
Curry paste is full of chilies, garlic and spices. Cooking it in oil for a minute releases its fat-soluble aroma compounds and mellows the raw edge. The smell tells you when it is ready. Frying the paste first gives a deeper, rounder flavor than stirring it in raw.
Learn: Curry paste: pound, then fry →Simmering coconut milk gently
Coconut milk is an emulsion of fat and water. A steady simmer thickens it by evaporation, while a violent boil can make it look broken and oily. Stir now and then and keep the heat moderate.
Learn: When coconut milk separates →Coconut red curry with crispy tofu
35 minutes · 3 servings · Thai · Main course
Ingredients
Makes 3 servings
- 400 gfirm tofu, cut into cubes
- 1 tbspcornstarch
- 2 tbspred curry paste (check it is vegetarian)
- 1 can(400 ml) coconut milk
- 1bell pepper, sliced
- 150 ggreen beans, trimmed
- 1 tbspsoy sauce
- 1 tsphoney
- 1lime
- 230 grice
- 450 mlwater
- 1 handfulcilantro
- 2 tbspvegetable oil
Method
Tips for the best result
- Press the tofu with a clean towel for a few minutes to remove extra water.
- Fry the tofu in a single layer so each cube crisps.
- Taste at the end and balance with lime, soy sauce or a little honey.
Swaps
- Swap tofu for chicken pieces, and cook chicken to 165°F (74°C).
- Swap honey for maple syrup or sugar.
- Swap bell pepper and green beans for broccoli or snap peas.
Storing and reheating
Keeps in the fridge for 3 to 4 days. Store the tofu separately so it stays crisp if possible. Reheat the curry to a gentle simmer until steaming, 165°F (74°C), and re-crisp the tofu in a pan.
Coconut red curry with crispy tofu: questions
What kind of tofu is best for crispy tofu?
Extra-firm tofu is the best choice because it holds its shape and has less water. Drain and pat it dry well. Softer tofu breaks apart and will not crisp as well.
Is red curry paste very spicy?
Red curry paste is medium-hot, and brands vary a lot. Start with a smaller spoonful and add more to taste. Coconut milk and a little honey soften the heat.
Why did my coconut curry split?
A coconut curry splits when it boils too hard and the fat separates. Lower the heat to a simmer and stir. It is still safe and tasty, and a splash of water can help.
