Thai Style Tofu Curry

This aromatic Thai-style tofu curry combines silky coconut cream, fragrant curry paste, and tender tofu cubes in a perfectly balanced sweet and savory sauce. Topped with crunchy cashews and fresh basil, it's an easy weeknight dinner that tastes like it came from your favorite Thai restaurant.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Chopping Board

Chef's Knife

Wok

Ingredients

2 tablespoons vegetable oil
2 cups coconut cream
3 tablespoons curry paste red or green
1 tablespoon palm sugar
1 tablespoon light soy sauce
1 tablespoon sweet soy sauce
1/4 cup gingerroot finely julienned
1 lb firm tofu cut into large dice
2 tablespoons tamarind juice
1/2 cup fresh basil leaves
1/2 cup cashews crushed
Jasmine rice for serving

Instructions

Combine vegetable oil and 1/4 cup of the coconut cream in a wok over medium heat.
Simmer the oil and coconut cream mixture until the oil separates, approximately 5 minutes.
Add curry paste and fry while stirring regularly over gentle heat until fragrant, about 2-3 minutes.
Add palm sugar, light soy sauce, sweet soy sauce, julienned ginger, and diced tofu. Cook for a few minutes, stirring gently.
Pour in tamarind juice and remaining coconut cream, stirring to combine.
Bring the mixture to a boil, then stir in fresh basil leaves.
Remove from heat immediately after basil is added.
Pour crushed cashews over the curry and serve over jasmine rice.

Notes

Brown sugar can substitute for palm sugar if unavailable

Press tofu for 30 minutes before cutting to remove excess moisture

Regular soy sauce can replace sweet soy sauce; add an extra teaspoon of palm sugar

Lime juice works as a tamarind substitute in equal amounts

Recipe can be made 2 days ahead; reheat gently and add fresh basil before serving

For extra heat, add sliced chilies with the ginger

Substitute cashews with peanuts or almonds if preferred

Nutrition