Thai Red Curry with Tofu, Mushrooms and Bamboo Shoots

On chilly evenings when you crave something hearty, flavorful, and warming, a bowl of Thai Red Curry with tofu and mushrooms is the perfect remedy. The rich, aromatic coconut milk blends nicely with the bold red curry sauce, creating a comforting meal. Whether you're seeking a cozy dinner or quick meal, this vegan Thai-inspired curry will brighten your day.

Author

Watcharee Limanon

Prep Time

10 minutes

Cook Time

20 minutes

Servings

2

Category

Dinner

Cuisine

Authentic Thai (plant-based / vegetarian)

Ingredients

• 1 jar Watcharee’s Thai Red Curry Sauce
• 1 package extra-firm tofu, cut into medium cubes
• 1 cup mixed mushrooms (e.g., golden oyster, shiitake, baby bella, or white mushrooms)
• 1-2 tbsp oil
• 2-3 sweet peppers, sliced into small piece
• 1 cup bamboo shoots
• 1-3 red chilis (optional)
• 1-2 tbsp fresh basil leaves (Thai basil preferred, but regular basil works)

Directions

1. Heat oil in a skillet or a pot over medium-high heat.
2. Sear tofu on both sides and cook mushrooms until they begin to soften for about 5 minutes.
3. Add Watcharee's Thai Red Curry Sauce
4. Add bamboo shoots and bring the sauce to a simmer. Reduce heat to medium. Add a little water if needed.
5. Add basil leaves and red chilis (optional)
6. Turn off the heat. Serve with Thai jasmine rice, Thai riceberry or noodles of your choice.