My red curry 2026

I update my red curry so often but this is my current favorite recipe.

A fragrant, creamy coconut curry packed with vegetables and aromatic spices. The crispy oven-baked tofu is prepared at the same time as the curry, making this a simple and satisfying meal.

Ingredients for 3 servings

For the spice base

• 15 g lemongrass, finely chopped

• 5 g garlic, finely chopped

• 5 g fresh ginger, finely chopped

• 5 g coriander root, finely chopped

• 1 tsp sweet paprika powder

• 1 tsp smoked paprika powder

• 1 tsp chili flakes

• 1 tsp salt (5 g)

• 1 tbsp coconut fat from a 400 ml can of coconut milk

  
  

For the curry

• The remaining coconut milk (about 385 ml)

• 100g tomatoes

• 400 g vegetables of your choice, such as zucchini, sweet potato, spring onions, bell peppers, and green beans

Seasonings

• 1 tsp vegan vegetable broth powder

• 2–3 lime leaves, fresh or dried

• 1 tsp brewer's yeast

• 1 tsp sugar

  
  

For the crispy tofu

• 200 g extra-firm tofu (Edeka's natur tofu)

• 1 tsp olive oil

  
  

To serve

• 1 tsp light soy sauce

• Fresh coriander green

• Steamed rice

• Fried onions, optional

• Cumin chili oil, optional

Instructions

1. Start with the tofu

Preheat the oven to 200°C.

Using a vegetable peeler, carefully slice the tofu into thin pieces. Toss the tofu with 1 tsp olive oil and arrange the pieces in a single layer on a baking tray.

Bake for about 15 minutes, or until golden and crispy.

While the tofu is baking, prepare the curry paste.

2. Make the spice base

Add all the aromatic ingredients for the spice paste to a large frying pan.

There is no need to add extra oil—the coconut fat provides enough.

Add the chopped tomatoes and cook everything over low to medium heat, stirring occasionally, until the aromatics become fragrant and the tomatoes start to soften. This should take a couple of minutes.

3. Add the coconut milk

Pour in the remaining coconut milk and stir well.

If you are adding red bell peppers add them to bring out its vibrant colour.

Continue cooking until some of the red oil from the spices separates from the creamy coconut milk. This helps develop a deeper, richer flavour.

4. Add the vegetables

Add vegetables according to how long they need to cook.

Add firmer vegetables, such as sweet potato first. Then add quicker-cooking vegetables such as zucchini, spring onions, broccolies and green beans.

5. Season and simmer

Add the vegetable broth powder, lime leaves, brewer's yeast, sugar.

Stir well and simmer over medium-high heat until the vegetables are tender but still have some texture, about 5 minutes.

6. Finish the curry

Remove the crispy tofu from the oven and drizzle it with 1 tsp light soy sauce.

Add the crispy tofu to the red curry just before serving, or place it on top so it stays crispy.

Drizzle with a little chili oil, if desired.

7. Serve

Spoon the red curry into bowls and top with fresh coriander and fried onions.

Serve with steamed rice.

Tip: You can use almost any combination of vegetables in this curry. Add firmer vegetables first and delicate vegetables toward the end so everything cooks evenly without becoming too soft.