Thai Tofu Curry with Potatoes and Pineapple
Embark on a journey of bold, tropical flavors with this Thai Tofu Curry with Potatoes and Pineapple—a vibrant, plant-based dish brimming with color and taste. This comforting yet exotic curry combines creamy coconut milk, tangy pineapple chunks, and tender potatoes with protein-rich tofu, all infused with the aromatic blend of red curry paste, garlic, and ginger. A touch of lime juice and soy sauce balances the sweet and savory notes, while fresh Thai basil leaves elevate the dish with their fragrant finish. Ready in under an hour, this vegan-friendly recipe is perfect for weeknight dinners or special occasions. Serve it over jasmine rice or noodles for a satisfying, flavor-packed meal that’s sure to impress.
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 medium potatoes
- 1 cup pineapple chunks (fresh or canned)
- 3 tbsp red curry paste
- 400 ml coconut milk
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 medium onion
- 3 units garlic cloves
- 1 tbsp ginger
- 2 tbsp vegetable oil
- 10 units Thai basil leaves
- 1 unit red chili (optional)
Instructions
Press the tofu to remove excess water. Cut it into bite-sized cubes and set aside.
Peel and dice the potatoes into small chunks. Boil them in salted water for about 10 minutes or until they are fork-tender but not mushy. Drain and set aside.
Dice the onion, mince the garlic, and grate the ginger. Prepare the pineapple chunks if using fresh pineapple.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to release.
Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
Carefully add the tofu, cooked potatoes, and pineapple chunks to the pot. Simmer gently for 10 minutes, allowing the flavors to mingle.
If using, thinly slice the red chili and add it for heat. Stir in half of the Thai basil leaves, reserving the rest for garnish.
Serve the curry hot, garnished with the remaining Thai basil leaves. Pair with steamed jasmine rice or rice noodles for a complete meal.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 82.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
