Thai Red Curry with Tofu and Green Beans

Thai Red Curry with Tofu and Green Beans Curries have become an anti-inflammatory go-to in my home. Loaded with the right spices, ginger, and chiles, they are full of the ingredients on Dr. Jacobs’ recommended-foods list. This version is so flexible. It works great with nearly any protein, whether it’s tofu, chicken, hearty white fish, or mussels and scallops. Blanching the green beans is not required unless you like them to be vibrant green, as I do. If you decide to skip the blanching, just add them along with the tofu.
  • tick Vegetarian
  • tick Pasta
  • tick Gluten Free
  • tick Dairy Free


  • 1/2 lb [225 g] green beans, trimmed and cut into 1-in [2.5-cm] pieces
  • 1 tbsp vegetable oil
  • 1 large red onion, sliced
  • pinch of kosher salt
  • 1 1/2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 Thai bird chile or small serrano chile, very thinly sliced
  • 4 tbsp [60 g] Thai red curry paste
  • 2 14-oz [400-ml] cans unsweetened coconut milk
  • 1 cup [240 ml] chicken or vegetable stock
  • 1/3 cup [80 ml] cup lime juice
  • 1/4 cup [60 ml] Asian fish sauce
  • 1/4 cup [50 g] firmly packed light brown sugar
  • 2 lbs [910 g] extra-firm tofu, cut into 1-in [2.5-cm] cubes
  • 1 1/2 cups [230 g] grape or cherry tomatoes, cut in half
  • 1/4 cup [10 g] chopeed basil
  • 1 lb [455 g] dried brown rice noodles, such as Annie‚Äôs Pad Thai brown rice noodles


Bring a saucepan of salted water to a boil over high heat. Prepare an ice water bath. Add the green beans to the boiling water and cook for 1 to 2 minutes, until they turn bright green, then transfer to the ice water bath with a slotted spoon to stop the cooking and preserve their color.

In a large stockpot or Dutch oven over medium heat, warm oil. Add the onion and salt and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, ginger, chile, and curry paste and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, stock, lime juice, fish sauce, and brown sugar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, to combine flavors, about 10 minutes.

Increase heat to medium-high, add the tofu. Simmer, stirring occasionally, for 3 minutes, then add the tomatoes and blanched green beans. Continue to simmer until the tofu is warmed through, the green beans are crisp-tender, and sauce has thickened slightly, about 2 minutes more. Stir in the basil. Taste, adding more fish sauce and salt as desired.

Prepare the rice noodles according to the packaging instructions. Place a serving of noodles in the bottom of each bowl. Top with a few ladles of the curry. Serve immediately.


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