30-Minute Thai Coconut Curry with Tofu and Jasmine Rice

Craving a creamy, aromatic curry that comes together in a flash? This Thai-inspired coconut ginger tofu curry is your answer. Tender green beans and bell pepper simmer in a luscious coconut sauce spiked with fresh ginger, sweet Thai chili sauce and a squeeze of lime. The result is a perfectly balanced dish that’s both comforting and vibrant.

Served over fluffy jasmine rice brightened with lime zest, each bite is finished with a sprinkle of fresh cilantro and crunchy peanuts. It’s a quick, satisfying dinner that proves you don’t need hours to enjoy a restaurant-quality curry at home.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
3. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
4. Add another large drizzle of oil to pan with veggies; stir in shallot, ginger and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
5. Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
6. Roughly chop peanuts. Fluff rice with a fork; stir in lime zest. Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package instructions.

Is this recipe vegan?

Yes, this Thai coconut curry is completely vegan. It uses coconut milk, tofu and plant-based ingredients.

How can I make this curry spicier?

Add a pinch of red pepper flakes or a sliced fresh chili along with the ginger for extra heat.