One-pot Coconut & Tofu Thai Red Curry

Thai Curry and Pad Thai.

Loads of tropical fruits.

Thai Curry and Pad Thai.

Loads of tropical fruits.

Thai Curry and Pad Thai.

Loads of tropical fruits.

​That was pretty much my eating routine while I was travelling in Thailand for a total of 3 months combined... and I absolutely loved it!

Thai curries were one of my favourites.

Vegan options were a breeze to find.

There was such a large variety to choose from too it made it so difficult.

Always loaded with veggies, tofu and and my favourite was when potatoes, sweet potatoes, pumpkins or squash were added. Hearty and filling - yum, yum, yum.

The only thing I would change is serving it with brown rice instead of white rice... but when you make it yourself at home you have the freedom to do just that!

Nutrition Tip: batch make this on your day off and store in glass containers in the fridge to enjoy for dinner in the next 1-3 days. If you make more than you can eat, the curry freezes well also!



One-pot Coconut & Tofu Thai Red Curry

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 servings Prep Time: 10 min Cook Time: 25 min Total Time: 35 min


4 shallots, peeled and minced

1 tsp (5 mL) oil

2 cloves garlic, crushed

3 potatoes, cut into 1cm chunks

3 Tbsp (75 g) red curry paste

2 medium red bell peppers, chopped

1/2 broccoli, broken into bite-sized bits

1.25 cups (180 g) seasoned tofu strips*

1 can (400 mL) full-fat coconut milk

1 Tbsp (15 mL) soy sauce

1 tsp (5 mL) sambal hot sauce

INGREDIENTS: Optional Garnish

Roasted cashews

Cilantro, parsley or fresh basil

Chili flakes


  1. Sauté the shallots with oil in a large pan on high heat. Add 2 Tbsp (30 mL) water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and stir for another 2 minutes, stirring and adding water as needed.

  2. Add the potatoes, curry paste and 1 cup water to the pot, bring to a