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thai red curry in a black bowl with noodles, tofu, and limes.
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Thai Lemongrass Tofu Red Curry

This Thai Lemongrass Red Curry comes together in just 30 minutes. This recipe is versatile and you can switch up the protein and vegetables to your favorites or what you already have in your fridge! This curry is comforting and delicious!
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Thai
Keyword: 30 minute dinner, Curry, Dinner Ideas, Easy Meals, Easy Recipe, Lemongrass, Thai
Servings: 4 people
Author: rylee

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
  • 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.