Coconut Thai Red Curry

Curries of the world — could there be too many? I say, no.

I’ve been super into curries lately for their spicy, smoky kick. And because tofu lend so beautifully to spicy sauces, they are my protein of choice here.


This curry is inspired by one I’ve made from Blue Apron last week. There’s nothing a readily hearty meal with a kick of spice and curry after a long day. It’s been my go-to meal as of late.

This recipe is simple, requiring just 1 pot and 30 minutes to prepare!

Plus, the ingredients are simple and versatile. Don’t have eggplant? Omit or sub for mushrooms or bell peppers. Looking for more protein? Be sure to include the green peas, lentils or chickpeas!

I hope you guys love this curry! This would make the perfect weeknight meal when you’re craving something gourmet but short on time. Serve as is or over white or brown rice, quinoa or udon.


  • 1 tablespoon coconut oil
  • 2 tablespoon minced ginger
  • 5 cloves garlic, minced (3 tablespoon)
  • 2 sweet onions, minced
  • 3 green onions, chopped
  • 1 red chili pepper, minced
  • 3 tablespoon red curry paste (I used Thai Kitchen)
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped eggplant
  • 2 14-ounce cans light coconut milk
  • 16oz portabella mushrooms, sliced
  • 1 teaspoon ground turmeric
  • 3 tablespoon coconut sugar
  • 1 package extra-firm organic tofu, drained and cubed
  • 1 lime, freshly squeezed
  1. In a large pot over medium heat, add coconut oil, ginger, garlic and onions. Sauté for 2-3 minutes, or until slightly softened.
  2. Add chili and red curry paste. Stir to combine and cook for one minute, stirring frequently.
  3. Add bell pepper and eggplant to stir. Then add coconut milk, mushrooms, turmeric, coconut sugar and tofu. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking for 10-15 minutes.
  4. Taste and adjust flavor as needed, adding sea salt and/or coconut sugar for taste. For more heat, add a bit more curry paste.
  5. Then serve as is, or over brown rice, white rice, or quinoa. Store leftovers covered in the refrigerator up to 3-4 days.


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