Tofu and Green Bean Red Curry

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is one of those versatile recipes that should be in every cook’s repertoire. This version uses green beans, but other types of vegetable work equally well. The tofu takes on the flavour of the spice paste and also boosts the nutritional value.


  • 600 ml/1 pint/ cups canned coconut milk
  • 15


  1. Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.
  2. Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for 1 minute.