Brothy Thai Curry With Silken Tofu and Herbs Recipe (2024)

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AnneR

Scallions are easy to grow. Save the bottom bit with the roots and stick in water or dirt. I started doing this at the beginning of the pandemic and now have a bumper crop!

Mary Young

This is my basic Thai red curry recipe but I alternate tofu, shrimp or chicken. The curry itself freezes extremely well. Cook longer if you want a thicker sauce to use over stir fried veggies, rice or noodles.

Uhura

Before scallions got outrageous, I started cutting halfway up the white and sticking them in the ground. You harvest them the same way and they grow back over and over. I haven't bought scallions for years now.

JenniferA

I made this exactly as written, and the flavors of the broth are delicious. This was my first time eating silken tofu, and I really liked the texture it added. However, there has to be a way to warm it up. As soon as the hot broth hit the cold tofu, the whole thing was lukewarm with cold bites of tofu. If I make this again, I might cut the tofu up into pieces and heat it with the broth.

Laura

I learned how to warm silken tofu from Fuchsia Dunlop’s marvelous cookbooks. Bring a small pan of lightly salted water to a soft boil, scoop out large chunks of silken tofu and submerge them, and gently simmer for 5 minutes. Remove with a slotted spoon. The same technique can be used for firm tofu, but be careful not to go above a gentle simmer, as boiling renders the tofu porous.

Steve

Also depends on the brand you use. Thai Kitchens is relatively low on heat (and flavor). Mae Ploy is relatively high on heat (and flavor). Given that the paste is diluted by more than six cups of liquid, two or three tablespoons of Thai Kitchens should be relatively mild. Half that for Mae Ploy.

Danae

Add 1 tbsp fish sauce

Deb

What about not adding any salt to the recipe, using reduced sodium soy sauce and low sodium /no sodium vegetable stock to lower the sodium content in the soup, if it is a concern? Everyone should always cook with their health front and center and alter recipes in a way that is still pleasing but healthier if necessary. That squeeze of lime juice will help trick your taste buds into not missing all that sodium!

mhross58

The curry was decent, not too hot as written, so there's room to amp it up. In my opinion, the addition of cherry tomatoes was odd in this recipe. I used fresh (imported, because...January in the Midwest) but I felt they were more of a nuisance, bobbing in the broth, rather than an enhancement. Like others, I added bok choy; other greens would work well, too. I served over rice noodles because it is a bit sparse without.

Vic

Scallions are shockingly expensive these days. Try this with shallots or red onions instead. Adds crunch and a bit more sharpness than scallions but... pandemic & supply chain be dam_ed.

LuigiDC89

Did this as-is with exception of putting some bok choi on top for a little greens. Used fresh cherry tomatoes - about 1.5 cups of not a touch more - but before throwing them in dice them up so they release their juices. Would probably go with canned next time. A splash of fish sauce/colatura to give a touch of depth would help but maybe tomorrow the leftovers will mature more as all dishes like this do.

Mari

At step 3, when heat reduced to medium, I added some chopped red pepper, broccoli florets and sugar-snap peas - the veggies cooked in the broth. As we are not vegetarian, I used shredded cooked leftover chicken - added at the end of Step 3, after the coconut milk, and warmed throughLeft out Steps 4 and 5, obviouslyTopped the curry with spring onions ('scallions') which are cheap here in the UK ,and Thai Basil and Coriander (Cilantro)

Bob

I use both green and red curry paste frequently and usually use 2 tablespoons (1/8 cup) which is still quite spicy, so I would use much less if your family doesn't like things "hot" --- certainly no more than one tablespoon.

Sandy J

Following the advice given I doubled the curry paste. We wanted a full meal out of this so I added whatever veggies I had in fridge: sliced carrots, red onion , slivered cabbage, cut green beans and shiitake mushrooms. Didn’t have silken tofu but did have firm so diced firm tofu also went in. It was fabulous and a great meatless meal. Will make again.

Lynn

Do you think this could work with Green vs Red Curry paste? I'd hate to have to buy a special jar of Red Curry paste when I already have and normally use Green... Tx.

Annie

I was amazed how good this was because it was simple to make. I followed the recipe, making only 3 additions. I had galangal root and makrut limes leaves in my freezer, so I added those at the same time as I added the cherry tomatoes. I also added 1/2 cup water at the cherry tomatoes stage to speed up breaking down the tomatoes. While the broth was boiling, I separately boiled a small pot of salted water with sliced sugar snap peas for 2 minutes and added those with the herbs at the end.

Karen

This is one of my favorite dishes and is good with both red or green curry paste.

Lauren Spark

Where has this broth been all my life?? The flavor is so complex and so easy to make. Instead of tofu, I add in the soy sauce and a ton of veggies in the middle of step 3 before the 10 min simmer. And just use a can of diced tomatoes instead of cherry. This soup only gets better after it sits in the fridge for a few days. Great leftovers.

K Johnson

My BF and I are wimps for spice so I added about .5-1 cup oat milk and it made for an addictively creamy broth

SteffieB

This is one of those dishes that I can’t believe I made myself. In my own kitchen!! So, so good. I added bok choy, and would certainly add mushrooms and broccoli as others have said, but I wish I hadn’t added salt. There is one Italian brand of canned cherry tomatoes at my Market Basket and I’m so glad I used them, though then thought I might use last season’s frozen cherry tomatoes, too.. but not fresh because I want them to cook down. Now I want to try with green curry, too. So good.

Just Made - Absolutely Delish

Used many recommendations from others here: added 2 kaffir lime leaves (but should have served w lime wedges), ~1 tbsp fish sauce, soba noodles and the veggies I had on hand: red bell pepper, shiitake mushrooms, n shredded kale.

Clare

This was not good. Choose any curry recipe! Save yourself.

Drude

*cut up tofu and soak in hot water to warm*in each bowl put ramen and tofu, pour curry over*add soy sauce directly to curry*added yellow pepper and broccoli for last 6 min.*mix of cilantro and basil

Viv

Made a few changes but this will become a household staple. Doubled the recipe. Omitted the whole tomatoes and added tomato paste for thickness, replaced veggie stock with chicken broth, subbed 4 bone in skin on chicken thighs for the tofu. Used fresh cilantro and basil for topping and added 1/4 of the mixture in before bringing up to a boil. Served over brown rice noodles and added bok choy on top for crunch.

KJ Evans

Check out Asian markets for truly affordable scallions (and lots of other vegetables). Last month I bought 3 bunches for 99 cents (as opposed to one bunch at my local market for $1.29) I'll be sprouting my own, too - thanks for the reminder at how easy this is to do!

Sa Wa

Very nice, but a tad laborious in terms of all the little bits. The herbs quantity is excessive methinks, and I'd just make them optional. Flavor is great without them. Highly concur with JenniferA re: cold or room temp tofu cools the soup way too much too fast. I used firm, as silken wasn't around, and so just plopped those bad girls into the broth a minute before serving. Prego!

joseph g

Made this as described (although I doubled the garlic per usual). Absolutely incredible. We couldn’t stop commenting. Served it with some coconut ginger rice from World Market. I can’t wait to make it again.

pwtesuji

Exquisite.

Casey

Really enjoyed this recipe! Very tasty and feels good for your body. Highly recommend!

Realist

Question: Will this work with firm tofu instead of silken tofu? I seldom keep silken in the house.

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Brothy Thai Curry With Silken Tofu and Herbs Recipe (2024)

FAQs

How to make Thai curry more flavourful? ›

10 tips for the perfect Thai curry:
  1. Homemade paste for the best taste.
  2. Fresh Thai ingredients for vibrancy.
  3. Toast the spices to wake them up.
  4. Turmeric for colour and seasoning.
  5. Pound the paste to release its flavour.
  6. Fry the paste in coconut oil.
  7. Caramel adds sweetness and depth.
  8. Choose your protein.

What to use instead of coconut milk in Thai curry? ›

8 best substitutes for coconut milk
  1. Shredded coconut (and a blender)
  2. Coconut cream.
  3. Plant-based milk and coconut oil.
  4. Coconut water and plant-based milk.
  5. Coconut cream.
  6. Milk or plant-based milk.
  7. Evaporated milk.
  8. Heavy cream or half-and-half.
Dec 30, 2022

What makes Thai curry so good? ›

To make a Thai curry dish, you can always expect that there are great amount of fresh herbs and spices added to it. And the combination of these ingredients gives the dish a bold and strong flavour that cannot be replicated by other types of curries.

What makes Thai curry thick? ›

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

How do Thai restaurants make curry so creamy? ›

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

What spice makes Thai curry hot? ›

Thai red curry gets its colour from the red chillies used in the paste. They can be hot, but the spice factor in this Thai curry is toned down a little by the inclusion of coconut milk. If you're making this Thai curry from scratch at home, you can always remove the seeds from your chillies to make it less spicy, too.

Is it better to use coconut cream or milk in Thai curry? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Do you use coconut cream or coconut milk in Thai curry? ›

Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries.

Is coconut milk necessary for Thai curry? ›

Most Thai curries, other than Jungle curry, use coconut milk to add the texture and sweetness to the dish, so it is very important to use a good quality "full fat" coconut milk. The low-fat varieties are not worth the compromise.

What is the secret ingredient for curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

What is the most important ingredient in curry? ›

Turmeric is arguably the most important ingredient in British curry. Likewise, curry is one of the most popular dishes in Britain. Popular United Kingdom Curry: Chicken Tikka Masala.

What color Thai curry is the best? ›

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.

What is the most popular Thai curry? ›

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

How do you add depth to Thai curry? ›

3) Season your paste with fish sauce and palm sugar to develop depth of flavor. Both fish sauce and palm sugar need a few minutes of heat to fully incorporate into the curry. The fish sauce needs to "cook" to mellow the fishy aroma, and the palm sugar needs heat to melt.

Are you supposed to put rice in Thai curry? ›

It is the foundation of the meal - everything is to be eaten with rice in the same bite. What is this? If there's soup on the table you'll be given a little bowl for your soup, but you will not be given a separate bowl for curry. Curries can get spooned straight onto your rice.

How do you make Thai curry less bland? ›

02/6​​Add spices​

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How to improve shop bought Thai curry paste? ›

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.

How do you increase the spice in curry? ›

Here are some options:
  1. Chili flakes or powder: Sprinkle chili flakes or powder directly into the curry and stir well. ...
  2. Fresh chili peppers: Finely chop fresh chili peppers like jalapenos, serranos, or Thai bird's eye chilies, and add them to the curry. ...
  3. Hot sauce or chili paste: Stir in a few teaspo.
Jan 18, 2022

How to make coconut curry more flavorful? ›

As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.

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