This great weeknight Thai Red Curry with Lemongrass and Tofu is quick and comes together in under 30 minutes. Full of flavor, the curry is made with coconut milk, fresh lemongrass, ginger, shallots, garlic, red curry paste, fish sauce, lime juice, and a touch of honey. Serve over rice noodles, with crispy tofu, plenty of fresh Thai basil, and lime!
For this recipe, I have used ingredients that I love in Thai cooking, as well as methods, and techniques from other cultures to develop this recipe. So, before I get started, I want to point you in the direction of some of my of my favorite AAPI creators and chefs who I admire and look up to. I encourage you to look to them for incredible recipes from Thai, Vietnamese, Chinese, Japanese, and other cuisines.
-Kat from Pasta Ragazza, who creates beautiful, show stopping recipes inspired by her Japanese and Italian heritage, and is a sweet sweet friend!
-Lisa from Okonomi Kitchen, who develops drool worthy vegan dishes from her Japanese and Chinese heritage and whose recipes I cook at home multiple times a week
-Leela from She Simmers,Thai Home Cooking who has multiple incredible Thai and Southeast Asian Cookbooks that are stunning and delicious
-Becca from Cooking Therapy, who creates incredible recipes from her Vietnamese and Chinese heritage and is a phenomenal photographer and writer!
-Lisa from The Viet Vegan, who has so many incredible Vietnamese recipes to inspire you in your kitchen
-Jaden, from Steamy Kitchen, creates Southeast Asian recipes that will have you totally swooning and I'm lucky enough to call her a dear friend
-Joanne, from The Korean Vegan, everything she creates is educational, powerful, beautiful, and makes a difference
-Gail, from Teak and Thyme, is the dessert queen. So incredibly creative, every recipe she makes is absolutely stunning and will stop you in your tracks
-WoonHeng, from WoonHeng.com, who shares Asian plant based recipes that will have you swooning and inspire you to give plant based a go
-George Lee, from Chez Jorge, is a Taiwanese cook, food write, photographer, and videographer. Take the time to check out his videos, they are incredibly fun, delicious, and will have you in the kitchen in no time.
There are so many other AAPI recipe and content creators out there, but these are people I personally look up to and am inspired by daily. Please give each of them a follow on their socials and blogs and be prepared to be hungry all of the time from their stunning recipes!
What you’ll get with this recipe:
- Vibrant and flavorful with minimal ingredients
- Versatility to use any veggies or proteins.
- Quick, healthy dinner
- Really good leftovers!
Ingredients For Thai Lemongrass Tofu Red Curry
- Olive & Co. Robust Extra Virgin Olive Oil
- Shallots
- Fresh garlic & ginger
- Lemongrass stalk
- Extra Firm Tofu
- Red Curry Paste
- Full Fat Coconut Milk
- Sesame oil
- Fish sauce
- Bok choy
- Limes
- Honey
- Thai Basil
- Rice Noodles
This post is sponsored by O-Live & Co.. I was compensated for my time, however all opinions are always my own. Thank you for supporting the brands I use and love so much!
I’ve partnered up with my friends at O-Live & Co. to bring you a great weeknight meal that comes together in under 30 minutes.
O-Live & Co. is a sustainable company and the first carbon neutral olive oil brand. Their mill is located in the heart of their groves, allowing for their olives to be pressed within hours of picking, unlike other brands where olives are transported for days and become moldy. This gives the low acidity level of 0.2% compared to the average of 0.8% where olive are transported for days and become moldy. O-Live has won countless awards globally and scores 97/100 in the Flos Olei rankings, which is the world’s most prominent olive oil ranking system.
Today I am featuring their Robust Extra Virgin Olive Oil. This Thai red curry is bold and flavorful and pairing it with a bold and rich olive oil really created a very yummy and almost peppery dish. Not only does it work so beautifully in the Thai red curry, but it also crisps up tofu perfectly!
Purchase stress-free directly through their online store or use their store locator to find where to purchase in-person near you today!
How To Use Lemongrass
Fresh lemongrass is sold by the stalk. It’s long, thick, and dense. It has a subtle lemon flavors with a very small hint of mint and most often used in Southeast Asian cuisine.
- First, slice off the base of the stalk, then peel and discard any hard outer layers. Next, cut the stalk into 3″ pieces.
- Using the back of a sharp knife blade or cleaver, bang the lemongrass to release the aromatic oils, then place into pot to simmer away.
How To Make Thai Lemongrass Tofu Red Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process.
- Make rice noodles according to package instructions.
- Press tofu to remove any excess moisture, then slice into 1 inch cubes. Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat. Add tofu; cook for 7 minutes, turning to brown and crisp on each side. Transfer to a plate and set aside.
- In a large skillet with high sides over medium-high heat, add Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and lemongrass, and cook until fragrant and starting to caramelize, about 5 minutes.
- Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
- Once boiling, add chopped bok choy, cover and cook for about 5 minutes.
- Remove from the heat and add lime juice and chopped Thai basil. Taste and adjust for more fish sauce and lime juice.
- Add your rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.
Recipe
Thai Lemongrass Tofu Red Curry
Ingredients
- 1 package rice noodles
- 1 block extra firm tofu pressed
- ¼ cup Olive & Co. Robust Extra Virgin Olive Oil divided
- 2 tablespoon sesame oil
- 2 large shallots diced
- 4 cloves garlic grated
- 1 inch fresh ginger grated
- 1 lemongrass stalk bases slices, outer peels discarded, and banged with the back of a knife
- 3-4 tablespoons red curry paste
- 2 14 oz. can full fat coconut milk
- 1 ½ tablespoons fish sauce
- 1 tablespoon honey
- 3 cups bok choy chopped
- 1-2 limes juiced
- ⅓ cup Thai basil julienned
Instructions
- Make rice noodles according to package instructions. Drain and set aside.
- Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
- Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
- In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
- Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
- Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
- Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
- Taste and adjust for more fish sauce and lime juice.
- Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.
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