The Washington Post

Thai Red Curry With Lentils and Tofu

Thai Red Curry With Lentils and Tofu 4.000

Jennifer Chase for The Washington Post

Weeknight Vegetarian Jan 1, 2018

This slimmed-down curry combines crunchy vegetables, earthy lentils and tender tofu. We used miso instead of fish sauce to keep the dish vegan.

To read the accompanying story, see: For a bowl of winter comfort, lentils are the easy answer.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 14 ounces extra-firm tofu, drained and cut into 1/2-inch pieces
  • 1/2 teaspoon salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon Thai red curry paste, such as Thai Kitchen brand
  • 2 1/2 cups water
  • 1 tablespoon white or red miso
  • 1 cup black lentils (may substitute French green lentils or brown or regular green lentils)
  • 1/2 cup canned coconut milk
  • 1 red bell pepper, stemmed, seeded and cut into 1/4-inch strips
  • 4 ounces snow peas (strings removed), halved lengthwise
  • 1/2 cup lightly packed chopped basil
  • 1 tablespoon fresh lime juice
  • 2 scallions, trimmed and cut crosswise into thin slices


Spread the tofu on a baking sheet lined with paper towels and let it drain for at least 20 minutes. Gently press dry with paper towels and season with the salt and pepper.

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the curry paste and cook, stirring constantly, until fragrant, about 1 minute. Stir in the water, miso and lentils, increase the heat to medium-high and bring the liquid to a gentle boil. Cover, reduce the heat to low, and cook, stirring occasionally, until the lentils are tender and about two-thirds of the liquid has been absorbed, 30 to 35 minutes.

Stir in the coconut milk. Add the tofu, bell pepper and snow peas, and increase the heat to medium-high. Cover and cook, stirring occasionally, until the tofu is warmed through and the vegetables are crisp-tender, 2 minutes.

Off the heat, stir in the basil and lime juice. Taste, and add more salt, as needed. Sprinkle with the scallions and serve.

Recipe Source

Adapted from "Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday Superfoods," by the editors of America's Test Kitchen (2017).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 6): 170

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 450mg 19%

Total Carbohydrates: 12g 4%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 9g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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