Creamy Thai Curry

Prep Time: 20 minutes Cook time: 40 minutes Serves: 4

Do you love curry, but don’t love fatty coconut milk? Then this is the curry for you! We make this delicious, low-fat Thai curry a couple times a week. It’s one of our favorite recipes, and can be prepared quite quickly!

A good quality curry paste is a must. We use Maesri curry paste, which is available for about a dollar fifty a can at most Asian markets (a can makes roughly four curries). There are curry pastes in mainstream grocery stores, but they generally cost three or four times as much. If you decide you love this curry as much as we do, it’s worth a trip to the local market to buy a few cans! (Or, perhaps, a few dozen.)

We sometimes substitute tempeh for the tofu. This is a matter of taste, but the tempeh can be prepared in the microwave in about two minutes (place it on a layer of paper towels and zap away), so if you’re really strapped for time it’s a quicker option.


  • For the Vegetables
  • 1 head broccoli
  • 1 red pepper
  • 5 large cloves of garlic (or to taste)
  • 1 large onion (or two medium ones)
  • 4 large white button mushrooms (or six medium ones)
  • 1 cup brown rice
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas and carrots
  • 1/4 cup chopped green onion (optional)
  • 2 tbsp ground peanuts (optional)
  • For the Tofu
  • 1 package extra firm tofu
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • For the Sauce
  • 1 cup almond milk
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tsp red curry paste
  • 1 tsp basil
  • 1 tsp lemon juice
  • 1 tsp corn starch


  1. Preheat oven to 350. Boil a pot of water for your rice (or put it in your rice maker).
  2. Cube the tofu into pieces roughly half-an-inch square, place in a baking pan on a sheet of foil, and then sprinkle with the salt, pepper, and garlic. Cook the tofu for about twenty minutes. (Some people might want to cook for as long as thirty minutes for crispier tofu. If you opt for crispy, keep an eye on it! Tofu without oil on it goes from crispy to charred very quickly.)
  3. Cut all the vegetables and add them, one by one, to a sauce pan and cook over high heat. Add water (or broth) as necessary to keep vegetables from burning. We usually put mushrooms in first, followed by onions, broccoli, and then the rest of the vegetables.
  4. Mix all the sauce ingredients together in a large measuring cup. Once mixed thoroughly, pour the sauce over the vegetables, maintaining low heat.
  5. When the tofu is done, remove it from the oven. While the tofu is still attached to the foil, put it in the freezer for 30 seconds to a minute. This allows the tofu to separate easily from the foil. Separate the tofu and put it in with the vegetables and sauce.
  6. At this point, the rice and curry can be served separately. However, we generally mix the rice with the curry and let it heat at a low temperature for several minutes to maximize the absorption of the curry sauce into the rice!
  7. 7. Add the crushed peanut and chopped green onion, if using, and serve!

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