Thai · main

Vegetable Red Curry with Tofu

Vegetable Red Curry with Tofu reads umami 6.1, richness 5.4 and sweetness 4.9 on Palate's 0–10 flavor X-ray — a Thai main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.4 · Sweetness 4.9 · Salinity 4.7 · Sourness 4.6 · Citrus 4.6 · Herbaceous 3.9 · Nutty 2.9 · Warm Spice 2.9 · Funk & Ferment 2.4 · Floral 2.3 · Fruity 2.2 · Earthy 1.9 · Heat 1.9 · Bitterness 0.8

What's in it (14)

• extra-firm tofu — 397 g
• vegetable oil — 41 g
• yellow curry — 44 g
• coconut milk — 765 g
• carrots — 237 g
• red bell pepper — 100 g
• zucchini — 100 g
• sugar snap peas — 201 g
• light-brown sugar — 13 g
• soybean soy sauce — 30 g
• salt — 5 g
• lime juice — 15 g
• basil — 15 g
• steamed jasmine rice — 532 g

Time & effort: about 41 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 137.8 kcal, 3.6 g protein, 9.4 g fat, 11.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Press the tofu between paper towels and a weighted plate for at least 15 minutes to force out excess water, then cut into 3/4-inch cubes and pat dry again.
2. Heat 2 tablespoons of the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the tofu in a single layer and sear undisturbed until deeply golden on the first side, 3-4 minutes, then flip and sear the second side until golden, 3-4 minutes more. Transfer the tofu to a plate.
3. Add the remaining 1 tablespoon oil to the pot and reduce the heat to medium. Add the curry paste and cook, stirring constantly, until fragrant and a shade darker, about 1-2 minutes.
4. Spoon in just the thick cream from the top of the coconut milk cans, reserving the thinner liquid underneath, and cook, stirring, until the mixture darkens and the oil separates and pools at the edges, 3-4 minutes.
5. Stir in the carrots and cook 2 minutes to soften slightly, then pour in the remaining coconut milk along with the brown sugar, soy sauce, and salt. Bring to a gentle simmer, about 3 minutes.
6. Add the bell pepper and zucchini, and simmer uncovered until the vegetables are crisp-tender, 5-6 minutes.
7. Stir the snap peas and seared tofu into the curry and simmer just until heated through and the peas are still bright and crisp, about 2 minutes.
8. Remove the pot from the heat and stir in the lime juice; taste and add more salt if needed.
9. Scatter the basil over the curry and serve hot over the jasmine rice, with lime wedges alongside.

Dishes with a similar flavor shape

• Thai Green Curry with Tofu and Vegetables — Thai
• Steak Burrito with Charred Corn and Avocado — Tex-Mex
• Falafel with Roasted Tomato and Yogurt Sauce — Middle Eastern
• Grilled Corn and Poblano Quesadillas — Mexican
• Lamb Chops With Curried Pears — Middle Eastern

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.