Thai Red Tofu Curry (gluten free, dairy free and vegan)

My tasty Thai red curry is rich, fragrant and full of flavour, perfect served with rice. It’s also easily adaptable if you aren’t a tofu fan, switch the tofu for extra veggies, prawns or chicken! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Which Thai red curry paste do you use?

I use the Blue Dragon Thai Red Curry Paste Pot which is naturally gluten free and vegan.

Which tofu block do you use?

For this recipe I use the Tofoo Co Naked Tofu but any firm tofu block would work. The trick is to make sure you drain the tofu and press out as much of the liquid as possible before frying.

Which gluten free soy sauce do you use?

I use the Kikkoman Gluten Free Tamari Soy Sauce.

Which coconut milk do you use? 

For this recipe I prefer to use a full fat coconut milk (any brand will work!) as this creates a lovely rich and creamy curry. You can still use a lighter coconut milk if you are after a lower calorie meal, but it won’t be quite as rich and creamy.

Can this be stored in the fridge and reheated?

Yes, this recipe can be stored in the fridge for up to 3 days and reheated before eating.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice