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Thai red curry with Tofu flatlay image in a black bowl on wooden cutting board.
Sabine Blankevoort

Thai red curry with Tofu

This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce. Another amazing veganised recipe for our collection!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Curry, Main Course, Thai, Vegan
Cuisine: Thai
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 330 Grams Tofu drained & cut into 2cm thick cubes
  • 2 Red Onions peeled & finely sliced
  • 360 Grams Carrot rinsed, trimmed & cut into thin half-moons
  • 3 Tablespoons Thai Red Curry Paste
  • 600 ml Oat Milk
  • 1 Tablespoon Vegetable Stock
  • 1 Tablespoon Tapioca Flour
  • 150 Grams Spinach rinsed & roughly shredded
  • 2 Fresh Chillies deseeded & thinly sliced
  • 8 Grams Fresh Coriander rinsed & roughly chopped
  • 30 Grams Roasted Cashew Nuts roughly chopped
  • Rice for serving

Equipment

  • 1 Pot and lid set
  • 1 Pan
  • 1 Chopping Board

Method
 

Base layer!
  1. Cook your rice according to packet instructions.
Prepare the tofu!
  1. Place a pan on medium-high heat with a drizzle of oil.
  2. Pat your tofu dry, when the oil is hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over.
    Remove from the pan on completion.
Start the curry sauce!
  1. Place a pot over medium-high heat. Add a drizzle of oil.
  2. When hot, fry the sliced onion and carrots until softened, shifting regularly.
  3. Add the curry paste and fry for 30-60 seconds until fragrant, shifting constantly.
  4. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.
  5. Once the sauce has reduced, add in the shredded spinach and cook until wilted.
  6. Remove the curry from heat and add ¾ of the tofu.
Dish up your easy Thai red curry recipe!
  1. Spoon some fragrant Thai red curry over a bed of rice. Top with the remaining crispy tofu and sprinkle over the sliced chili to taste. Garnish with the chopped coriander and the chopped, roasted cashews.
    Enjoy!

Notes

Fry the tofu in batches if necessary to avoid overcrowding the pan, or you could end up with mushy tofu! For the tastiest results, fry all sides of the tofu cubes - it'll be worth the extra time!