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Mango Coconut Tofu Curry Recipe

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3.9 from 9 reviews

A vibrant and creamy Mango Coconut Tofu Curry featuring firm tofu, fresh vegetables, and a flavorful blend of Thai red curry paste, coconut milk, and ripe mango. This 30-minute stovetop curry is perfectly balanced with a touch of heat and citrus, served best with jasmine rice and fresh herbs for a delightful vegetarian meal.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Main Ingredients

  • 3 garlic cloves, minced
  • 1 tsp ginger, minced
  • 2 small onions (150g), chopped
  • 1 block firm tofu, cubed (450g)
  • 4-5 tbsp Thai Red Curry Paste
  • 1 13 oz can coconut milk
  • 3/4 – 1 cup vegetable broth
  • 1 large mango (around 3/4-1 cup of flesh), pureed
  • 3 tbsp soy sauce
  • 1 lime, juiced
  • 1/2 tsp red pepper flakes (chili flakes)
  • 1 red bell pepper, chopped (210g)
  • 1 green bell pepper, chopped (250g)
  • 1 small broccoli head, cut into florets (200-250g)

To Serve

  • Jasmine rice
  • Fresh cilantro
  • Green onion tops
  • Lime wedges

Instructions

  1. Prepare aromatics and tofu: In a large shallow pan, heat over medium-high heat and fry the minced garlic, ginger, chopped onions, and red pepper flakes until the onions become slightly translucent, about 3-5 minutes. Add the cubed tofu and pan-fry until nicely browned on all sides.
  2. Add curry paste: Stir in 4-5 tablespoons of Thai red curry paste and continue frying for another 2 minutes until the paste becomes fragrant, intensifying the flavors.
  3. Create the curry base: Pour in the canned coconut milk and vegetable broth, stirring well to dissolve the curry paste completely. Bring the mixture to a gentle simmer.
  4. Add mango and seasoning: Incorporate the mango puree, soy sauce, and lime juice into the simmering curry. Mix well to combine all flavors evenly.
  5. Add vegetables and simmer: Add chopped red and green bell peppers along with broccoli florets to the curry. Reduce the heat to medium and allow the curry to simmer gently for 12-15 minutes until the vegetables are tender and the flavors meld beautifully.
  6. Adjust seasoning: Taste the curry and adjust the seasoning as needed by adding extra soy sauce, lime juice, chili flakes, or salt to suit your preference.
  7. Serve: Plate the curry alongside cooked jasmine rice. Garnish with fresh cilantro leaves, green onion tops, and lime wedges for added freshness and brightness.

Notes

  • You can substitute firm tofu with extra-firm tofu for a firmer texture.
  • If fresh mango is not available, frozen mango chunks can be used, thawed and pureed before adding.
  • Adjust the amount of Thai red curry paste based on your preferred spice level.
  • This curry can be made gluten-free by using gluten-free soy sauce or tamari.
  • Leftover curry keeps well refrigerated for up to 3 days and tastes even better the next day.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://recipeteach.com/mango-coconut-tofu-curry-recipe/