Thai Coconut curry with Tofu and Cremini Mushrooms
Creamy, rich, spicy coconut curry with crispy baked tofu, fresh and bright green onions, and a deep complexity from the cremini mushrooms.
This take-out style meal is a creamy and luscious coconut curry that gets its richness from coconut milk and a little bit of peanut butter (surprise!) Adjust it to your personal spice level depending on the amount of red curry paste that you add, and enjoy this super savory and rich comforting curry over a big scoop of sticky white rice.
How Do You Make Crispy, Crunchy, Baked Tofu?
1) Choose the right tofu
Extra-firm tofu is the best choice, and we usually get ours at Trader Joe’s or H Mart but any extra-firm tofu will do. Usually, tofu is in the refrigerated section by the produce.
2) Squeeze out as much water as possible
Water prevents foods from getting super crispy. Slice the tofu into pieces and then use something heavy to press it. I usually put the tofu on a paper towel-lined plate, then top it with another paper towel and use a heavy cast iron skillet to weigh it down for about 20 minutes white I chop the veggies. This presses out a lot of the moisture in the tofu.
3) Toss in oil, soy sauce, and cornstarch
Now, you just need to toss your tofu in some oil (just 1 tablespoon for the full batch), coco aminos or low-sodium soy sauce, and cornstarch. The starch makes the edges crispy and delicious!
4) Bake until CRISPY
Spread your prepared tofu in one layer across a sheet pan. Bake until golden brown, about 25 to 30 minutes. Turning once in the middle. Aaaaand there you have it, perfectly crispy baked tofu!
Ingredients For Thai Coconut curry with Tofu and Cremini Mushrooms
- Coconut Milk
- Thai Red Curry Paste
- Fresh Garlic
- Fresh Ginger
- Green Onions
- Fresh Limes (use real limes for this recipe!)
- Peanut Butter
- Fish Sauce
- Brown Sugar
- Crimini Mushrooms
- Extra Firm Tofu
What is Red Curry Paste?
Red curry paste is a popular spice blend used in Thai cuisine, known for its bold and spicy flavor profile. It is made by grinding together a variety of aromatic ingredients, including red chili peppers, garlic, shallots, lemongrass, galangal (a ginger-like root), kaffir lime zest, coriander seeds, cumin seeds, and other herbs and spices. The resulting paste is a vibrant red color and has a complex and spicy taste.
Red curry paste is a key ingredient in many Thai dishes. It is typically used to make curries with meat, poultry, seafood, or vegetables, but can also be used in soups, marinades, and stir-fries.
Red curry paste is readily available in many grocery stores and Asian markets, but it can also be made at home for those who prefer to customize the flavors and spice level. It is a versatile ingredient that can add depth and heat to your cooking and is a must-have for any Thai cuisine lover or anyone looking to explore new flavors in their cooking.
Sautee, Simmer, Serve, and Enjoy this Rich and Cozy Meal.
- SAUTE. Grab a skillet or a wok and get your mushrooms going first over medium-high heat until nice and brown. Then, add in your aromatics (garlic, ginger, green onions) and your peanut butter mixture.
- SIMMER. Add the coconut milk and curry paste and let the flavors meld for a few minutes. Then toss in your crispy tofu.
- SERVE. On a huge mound of sticky rice. Oh yes!
Thai Coconut curry with Tofu and Cremini Mushrooms – FAQS
Can I use coconut cream instead of coconut milk?
Coconut cream would work fine in this recipe it will make it super rich and creamy! Conversely, you could use low-fat coconut milk, but it will be more watery and not as creamy.
What other protein options would work well with this dish?
We often use chicken in this dish instead of tofu and you could even use potatoes as another vegetarian option. I’ve never tried any other proteins, but I imagine shrimp would be good too!
What can I serve with this?
We serve this curry over sticky rice or jasmine rice. We often top it with a few fresh green onions for a little extra color and flavor. If you don’t want to serve it over rice, you could serve it in a bowl with a toasted piece of Naan on the side.
RECIPE
Thai Coconut curry with Tofu and Cremini Mushrooms
Ingredients
For the baked tofu
- 15 ozs Pressed extra firm tofu
- 1 Tbs avocado oil
- 1 Tbs soy sauce
- 1 Tbs cornstarch
For the curry
- 8 oz container of crimini mushrooms
- 3-4 green onions
- 2 cloves garlic grated
- 1" cube ginger grated
- 1 Tbs fish sauce
- 1 Tbs creamy peanut butter
- 1 Tbs brown sugar
- 1 Tbs fresh lime juice
- 2-3 Tbs Red Curry Paste depending on how spicy you want your curry to be
- 14 oz can of coconut milk
Instructions
For the crispy baked tofu
- Preheat the oven to 450. Toss the tofu, avocado oil, soy sauce, and cornstarch together. Arrange in a single layer on a baking sheet. Bake for 20-30 minutes, flipping halfway through.
- Once crispy, pull the tofu out of the oven and set the baking sheet to the side until the sauce is made.
Ingredient prep
- While the tofu is baking, slice the mushrooms and set aside. Slice the green onions and set aside. Grate the ginger and garlic and put them aside with the green onions.
For the curry sauce
- In a small bowl, mix together the fish sauce, lime juice, brown sugar, and creamy peanut butter. Set aside.
Bring it all together
- Heat a wok or a cast iron skillet over medium-high heat with a little oil in the pan.
- Add the sliced mushrooms and let them sautee until they develop a brown color, about 5-7 minutes.
- Add in the green onions, garlic, and ginger. Stir.
- Next add in the lime juice mixture and stir for about 20 seconds.
- Turn the heat to low and add the coconut milk and curry paste. Stir until all of the ingredients are combined.
- Finally, stir the tofu in gently and turn off the heat.
- Serve over sticky rice with your choice of topping. Some ideas are crispy shallots, sliced green onion, sesame seeds, sriracha, or chopped cilantro.