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For the Love of Cooking!

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Quick & Easy Thai Red Curry Recipe

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Quick & Easy Thai Red Curry

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Serves 4 | 


4 oz. Panang OH MOMO! curry paste
12 oz. can of coconut milk
1 zucchini, cut into half moons
1 large carrot, cut into small inch sticks
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 purple onion, finely sliced into half moons
2 red potatoes, sliced thin
1/2 block of firm water packed tofu, drained and cut into inch sticks or cubes (optional)
1/2 cup chopped cilantro, stems removed
1/2 bunch green onions, sliced
1/2 cup roasted peanuts, chopped
Wedges of lime for garnish
1 package Lotus Foods Organic Red or Brown Rice (cooked according to package instructions)


  1. Place one can of coconut milk in a medium saucepan, stir in the red curry sauce and heat to medium high. Add all the prepared vegetables, reduce heat and simmer for 15 minutes or until the vegetable are tender.
  2. Place the cut tofu in a steamer basket and steam for 10-12 minutes on medium high until the texture firms up just a little. Transfer the steamed tofu into the curry and serve hot with prepared rice, cilantro, lime, and chopped peanuts. Make it restaurant style and serve the rice and condiments as a side.
  3. Note:
  4. Discover how easy it can be to make restaurant quality curries at home. Try it with an assortment of veggies and optional steamed tofu. It’s Incredible goodness thanks to Jensen’s OH MOMO’s fresh ready-made curry pastes.
  5. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Main
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