Quick & Easy

Coconut Curry With Tofu


For something a little lighter, this fragrant and creamy coconut and tofu curry is perfect

Prep time:5 mins

Cook time:6 mins

Serves: 4


  • 1 tablespoon oil
  • 500g packet frozen Birds Eye Stir Fry - Thai
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 2-3 kaffir lime leaves (optional)
  • 270ml can coconut milk
  • 300g firm fresh tofu, cubed
  • Cooked rice, for serving


Step 1

Heat oil in a wok over high heat. Add frozen Birds Eye Stir Fry and stir fry for 3-4 minutes.

Step 2

Add Five Tastes Curry Paste, kaffir lime leaves, coconut milk and tofu, simmer uncovered for a further 3-4 minutes, stirring occasionally.

Step 3

Spoon curry into serving dishes and serve with rice.

Tasty Tip!

Garnish with chopped peanuts, coriander and shredded coconut.

Coconut Curry With Tofu
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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