Coconut Red Curry with Tofu

Coconut Red Curry with Tofu

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
  2. Step 2

    Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
  3. Step 3

    While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
  4. Step 4

    Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
  5. Step 5

    Serve curry over jasmine rice and garnish with fresh cilantro.