Thai Red Curry with Tofu and Edamame

2 servings Prep: 15 min Cook: 25 min 480 cal/serving

A fragrant Thai red curry with crispy tofu, edamame, and colorful vegetables in a rich coconut sauce.

Servings: 2 | Prep: 15 min | Cook: 25 min | Calories: 480 per serving

Ingredients

Cook rice: Start the jasmine rice according to package instructions.
Prep tofu: Press tofu between paper towels to remove excess moisture, then cut into 2cm cubes. Pat dry thoroughly.
Fry tofu: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add tofu cubes and cook 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
Make curry: In the same wok, add remaining 1 tbsp oil and curry paste. Fry for 1-2 minutes until fragrant, stirring constantly.
Add coconut milk: Pour in coconut milk (shake can well first). Stir to combine with curry paste. Add soy sauce, sugar, and water/stock. Bring to a gentle simmer.
Add vegetables: Add bell pepper, snap peas, edamame, and bamboo shoots. Simmer for 5-7 minutes until vegetables are tender-crisp and curry is slightly thickened.
Finish: Return tofu to the curry and heat through. Add lime juice and taste for seasoning (add salt or extra soy sauce if needed).
Serve: Divide rice between two bowls. Ladle curry over rice. Top with torn basil leaves and serve with lime wedges. Add chili flakes if you want extra heat.

Curry paste: Thai red curry paste varies in heat level by brand. Start with 2 tbsp and add more if you want it spicier.
Tofu alternative: Swap tofu for shrimp, chicken, or fish if desired. Cook protein before making curry.
Frozen edamame: They can go straight from freezer to curry - no need to thaw.
Vegetables: Very flexible - use whatever you have (broccoli, carrots, zucchini all work well).
Storage: Keeps 3-4 days in the fridge. The curry may thicken when stored; add a splash of water when reheating.
Meal prep friendly: This reheats beautifully for lunch.