Who doesn’t like eating healthy? Indulgence in yummy healthy meal is rewarding, isn’t it? We are quite selective in what we post here and we truly believe that eating right food shouldn’t feel like a compromise to our taste buds. This recipe fits the bill perfectly – yummy and healthy in one go.

It’s a Thai inspired recipe! Everyone loves Thai, I haven’t met anyone as of now who doesn’t like Thai food. Thai recipes are popular for their rich taste, ease to cook and health benefits.


thai red curry

Cooking this recipe was quite delightful. The creamy spicy coconut flavor with slightly crunchy carrots, baby corn and broccoli, the soft juicy tofu added to the rice and all in 20 minutes to make and less than 5 to gulp.

Trust me, the flavors of the curry can transport anyone from a cranky mood to zen like state…ok, with that exaggeration let’s check the recipe:

thai red curry
Tofu in creamy red curry w/ jasmine rice

Cook Time: 20 minutes



  • Tofu - ½ lb.
  • Thai basil leaves - 4
  • Red curry paste - 1 tablespoon
  • Coconut milk - 1 cup
  • Red chili - 1 (chop to slices)
  • Fresh baby corn - 6
  • Broccoli - small
  • Carrots - 1 medium
  • Lemon grass stalk - 2
  • Galangal small piece
  • Jaggery ½ tea spoon
  • Kaffir lime leaves - 2
  • Coriander leaves to garnish
  • Lemon - one medium size
  • Jasmine Rice - 1 cup
  • Salt to taste
  • Vegetable oil - 2 tablespoons


    for rice preparation:
  1. Start with Washing and rinsing rice at least 2 to 3 times. Take a cooking pot and add 2 cups of water to one cup of rice and place on high heat until boil. Cover the pot and reduce the heat to simmer for 15 minutes. Allow the rice to cook until water has been absorbed and rice is tender and fluffy. If you are using a rice cooker, it will be much easier just by selecting rice option and let it cook.
  2. for red curry preparation
  3. Keep a large frying pan on medium heat and add 2 tablespoons of oil, add lemon grass stalks and galangal. Stir fry for about 30 secs and add curry paste, continue stirring for about 1 minute. Now add coconut milk, jaggery and bring the contents to boil.
  4. Add chopped basil leaves, sliced red chilies and cover the pot on simmer and let it cook for 2 minutes. Now add tofu, baby corn, broccoli and carrots and let it cook until tender, which is for about 10 minutes.
  5. Remove the pan from stove top and whilst stirring add remaining basil leaves, kaffir lime leaves and lemon juice. Garnish with coriander leaves on top and voila – tofu in creamy red curry is ready to serve.


If you like saucier version of the curry, you can add extra coconut milk