Thai Red Curry with Asparagus and Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant red curry with tofu, bell peppers, and asparagus in creamy coconut broth with a balance of heat, umami, and brightness. A vegetarian adaptation of a Thai restaurant favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp peanut oil (canola or vegetable oil works too)
- 14 oz extra-firm tofu
- 13.5 oz canned light coconut milk (unsweetened)
- 1/4 cup Thai red curry paste
- 3/4 cup vegetable broth
- 2 tsp soy sauce (or tamari)
- 1 tbsp light brown sugar
- 1 red bell pepper (medium, thinly sliced)
- 1 lb asparagus (tough ends removed, cut into 1-inch pieces)
- cooked rice or rice noodles (for serving)
- lime wedges (for garnish)
- cilantro leaves (for garnish)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1016mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 332mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.