Mild Coconut Tofu Curry Recipe -
Mild Coconut Tofu Curry Recipe
  • READY IN 45 mins

Mild Coconut Tofu Curry

Recipe by  

"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2009

This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw them in, you can pick them out before serving. Here are my changes, but the recipe as written is certainly not bland and it IS advertised as a mild curry, so it's understood that if you want a spicier dish, kick it up a notch! My additions: I added 1-2 cups of organic pumpkin, but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar, and sauteed the potato & pumpkin first in the oil, curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else, but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple, diced, at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times, making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum!

Most Helpful Critical Review
May 23, 2005

man, they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry, sugar, salt, two serrano peppers and about half a cup of peanut butter to compensate. still, though much improved, it did not have the bold flavor i was looking for. if i do try this again, i'll use two cans of coconut milk, no water, and double up on the spices.

Sep 24, 2003

While it smells delicious, unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also, be warned that if you use a blender, many of the ingredients don't get blended well since they are too small for the blender to catch- I'd recommend a food processor if you have one.

Sep 29, 2003

Surprisingly spicy. May want to tone down if you aren't comfortable with really spicy foods. Even with the spice, it was very good. As always, I baked the tofu first. I like tofu a little crispy.

Nov 30, 2005

After reading the reviews of others, I made some changes. To spice it up, I added a dash (or two) of cayenne, and reduced by half the amount of water. I also skipped the white sugar completely. Lastly, I thought it needed some colour and some crunch, so I threw in some raw snow peas in the simmering stage. This is a good dish, and I'll probably make it now and then.

Mar 01, 2005

Delicious! Lots of flavor. I used garbanzo beans instead of the potatoes. I will definitely make this again.

Nov 05, 2003

We found this recipe to be very flavorful! The one problem I had with it was that the lemongrass never softened. I don't know if I didn't grind it in the food processor long enough or if I didn't simmer it long enough. (I simmered it for an extra 10 minutes.) The next time I make this, I will use only the softest parts of the lemongrass stalks. Also, we used 4 potatoes instead of 2 and only 8 fl. oz of water. It all wouldn't fit in my pan!

Jan 10, 2007

I would probably make this again, but without the tofu. I also found that there was too much water, so I boiled it longer and even added a little flour near the end to help it thick more. I used a curry paste from a jar - this added a great deal of flavor and was more authentic than just "plain" curry powder would have been. I did not use the lemongrass. Enjoyed the flavor very much. It was the texture of the tofu that I did not care for.


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  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1264 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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