This is a variation of our easy coconut curry base recipe. This Thai vegetable curry with mushrooms and tofu is a quick and nutritious weeknight dinner. Tofu is an easy-to-cook plant-based protein that takes on the flavor of the curry, and mushrooms add a meaty feel without actually adding meat! Quick, easy, and delicious–what more could you ask for?
Learn How to Make the Base Recipe
Three Must-Know Cooking Skills:
To make this recipe even easier, check out these videos to learn how to:
Learn how to slice and dice like a pro in our Knife Skills 101 course!
Culinary Tips for Awesome Thai Vegetable Curry
Beware the spice level of the curry paste! Different brands vary greatly in heat level. You could taste the paste on its own, but that might light your mouth on fire! Start with less, then add more to your taste. You can mix in extra after all the coconut milk is added – just remember to whisk it well.
Don’t soak the mushrooms in water to clean them. They are like a sponge and will soak it up! Instead, clean them under running water, and use a vegetable brush to remove excess dirt.
Canned coconut milk naturally separates and hardens in your pantry. Shake well before using.
For this recipe, don’t worry about being exactly precise with the veggie measurements. Just note that the more veggies you add, the less soupy the curry will be.
Slice veggies into similarly-sized pieces for even cooking.
Ingredient Substitutions
- Tofu: substitute tempeh, chickpeas, or chicken. If using chicken, slice thinly for the best texture.
- Shitake Mushrooms: substitute white button, baby bella, or any other type!
- Full-Fat Coconut Milk: use the canned variety – not the kind sold as a drink. You can substitute light coconut milk, but the curry won’t be as creamy.
- Thai Curry Paste: use red, green, yellow, or panang; just remember to be careful with the spice level!
- Low-Sodium Vegetable Broth: use homemade or store-bought. You can substitute chicken broth if you don’t care about the dish being vegetarian.
- Brown Sugar: substitute sugar in the raw for the most similar flavor. White sugar and coconut sugar can work too.
- Fish Sauce: substitute low-sodium tamari, liquid aminos, or soy sauce for a vegan Thai mushroom curry.
- Bell Peppers and Zucchini: use any combination of hard, medium, and/or soft vegetables. Reference our base recipe for more info on how to adjust cook times to ensure that all vegetables come out crisp-tender.
- Thai Basil Leaves: substitute Italian basil or cilantro, but note that cilantro will add a significantly different flavor.
- Lime: substitute bottled lime juice or lemon.
Thai Vegetable Curry Recipe Variations
Add or remove ingredients based on what you have on hand and what your body is craving. When it comes to making the best tofu curry recipe, the sky’s the limit!
Want some curry inspiration?
Use our easy coconut curry base recipe as a guide, try our other variations, and then have fun exploring other flavors, ingredients, and textures!
Equipment Recommendations
Use these kitchen tools for recipe success!
- 3-4 Quart Sauce Pan
- Cutting Board
- Chef’s Knife
- Liquid Measuring Cup
- Dry Measuring Cups & Spoons
- Mixing Spoon
Is this tofu and mushroom recipe healthy?
Yes! Tofu and mushrooms are definitely nutritious choices. By adding curry paste filled with herbs and spices plus more vegetables, we make this recipe even healthier! Don’t forget it’s delicious too.
Tofu
Tofu is a great source of plant-based protein. Including protein in your curry creates a more filling meal. Protein has many functions in the body including helping to build and repair body tissues and assisting in cellular processes, like energy metabolism.
Mushrooms
Mushrooms are a good source of prebiotic fiber, Vitamin D, and phytonutrients. They contain the amino acid glutamate, giving them a distinct umami taste. Umami is the savory taste sensation often found in meat.
Thai Curry Paste
Thai curry paste contains chili peppers, garlic, galangal (or ginger), lemongrass, herbs, and spices. All of these flavorful ingredients are rich in vitamins, minerals, and phytonutrients that promote health and fight disease. Lemongrass even has antimicrobial properties!
Colorful Veggies
Vegetables of all colors provide health benefits. Zucchini is a summer squash rich in fiber, vitamins, minerals, and multiple phytonutrients, including lutein and zeaxanthin. These phytonutrients help prevent diseases such as age-related macular degeneration and cataracts. Red bell peppers are also a great source of disease-fighting phytonutrients and vitamins A & C. Together, all of these and other nutrients promote a healthy body and mind!
Thai Mushroom Curry Serving Suggestions
Serve tofu and mushroom curry over Jasmine brown rice, quinoa, or another whole grain for a balanced meal. Don’t forget to add garnishes for extra flavor, texture, and nutrition! You can also ditch the grain if you want a Thai vegetable curry soup!
Storage Tips for Leftover Thai Vegetable Curry
Cool curry completely, then store in an airtight container in the refrigerator for up to 1 week.
To reheat, transfer to a microwave-safe dish and heat through in the microwave.
Looking for more easy recipes featuring mushrooms?
Try out these delicious recipes!
Ground Beef and Mushroom Taco Meat
Thai Vegetable Curry with Mushrooms and Tofu
Ingredients
- 8 ounces firm tofu, pressed, drained, and cubed (~¾”)
- 8 ounces shitake mushrooms
- 1 – 14 oz can full-fat coconut milk, divided
- 2 – 3 Tablespoons Thai red curry paste
- 1 cup low-sodium vegetable broth
- 1 Tablespoon brown sugar
- 2 Tablespoons fish sauce (sub tamari for vegan variation)
- 1 medium red bell pepper, sliced (~1 cup)
- 1 medium zucchini, sliced into half moons (~1 cup)
- ¼ cup roughly torn Thai basil leaves (can sub Italian basil)
- 1 medium lime (~2 Tablespoons juice)
Instructions
- Remove the tofu from the packaging and drain. Place tofu block on a folded dishcloth or several paper towels. Place another towel or paper towels on top of tofu, followed by a cutting board, pan, or plate. Place a large can or other heavy object on top to weigh down the tofu. Let sit for ~30 minutes.
- In a 3-4 quart saucepan, bring ½ cup coconut milk to a boil. Add curry paste and stir. Continue cooking over medium high heat, stirring until thick. The coconut oil may start to separate from the paste.
- Add the remaining coconut milk, broth, sugar, and fish sauce. Stir to combine and bring to a simmer.
- Add the mushrooms and tofu, and continue to simmer for ~10 minutes.
- Add the bok choy and red bell pepper and simmer for an additional 1 – 2 minutes. Turn off heat, and stir in the Thai basil and lime juice. Serve over brown or Jasmine rice. Enjoy!
