Randy Mayor
4 servings (serving size: 1 cup tofu mixture and 1 cup rice)

Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.

How to Make It

Step 1

Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.

Step 2

Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

jetlagged's Review

March 06, 2015
Well the store didn't have red curry paste, but they did have the green. I also used canned peas and one 14 oz. can of tomatoes. The result: wonderful. I took the advice of adding another tablespoon of the curry paste than was originally called for, and it spiced it up nicely without too much bite.

EllenDeller's Review

September 13, 2014
I love this recipe and make it many times during the summer when yellow tomatoes are available at our farmer's market. We like hot food, so I actually use about 3.5 TB of curry paste. I also add a dash of fish sauce and chopped fresh basil and cilantro on top. Jasmine rice is an excellent accompaniment, with a simple vegetable like steamed broccoli or quickly sauteed bok choi along the side. My husband always eats two servings, I eat one, and have one left for lunch.

VeganGypsy's Review

January 14, 2014
Fellow vegans: please note that not all Red Curry Paste contains ghee! As a matter of fact, the most commonly used grocery store brand, Thai Kitchen, is vegan, as indicated on their website: http://www.thaikitchen.com/products/sauces-and-pastes/red-curry-paste.aspx

Rapunzel's Review

January 14, 2014

Peach683's Review

January 13, 2013

greyout's Review

January 13, 2013
This is listed as a vegan recipe, but then states in the introduction that it includes an ingredient (red curry paste) that is not vegan by inclusion of 'ghee' or clarified butter. Please check your recipes carefully before posting them under incorrect headings!

laebrown's Review

August 04, 2011
Really deep, complex flavors, without being too spicy. I used regular coconut milk (couldn't find light), and added the greater amount of curry paste. Came together nice! A great alternative to your regular weeknight dinner. :)

NCYankee's Review

April 15, 2011
Lacked depth and cohesion. Too Americanized

westerbc's Review

February 10, 2011
The coconut milk makes all the difference. Really imparts that true indian flavor. We typically don't use red curry but I enjoyed the spice it brings to the dish. A similar recipe with yellow curry instead is found here - http://bit.ly/giE0r5 - give it a try.

moll14's Review

November 12, 2009
What a delicious recipe! My husband asked me to add it to regular rotation immediately. I used a full cup of tomato instead of 1/2 cup and still felt like I could have used more. Also used canned instead of fresh peas and added a bit of fish sauce towards the end, then served over Jasmine rice. Dish was quick and easy enough for a weeknight dinner, but good enough for casual company.