Anne says: 6 years ago I may have just changed the dinner menu. Reply Andrew Olson says: 6 years ago That’s what I like to hear! I hope you enjoy the recipe, Anne! Reply Nia Lorre says: 6 years ago I LOVE Thai curry and I agree with you about the labor involved in homemade. Plus I would have to travel too far to get the ingredients and pay a premium price that is out of my budget anyway. Thanks for this recipe, it looks very doable and (importantly) affordable. YUM! Reply Stephanie says: 6 years ago Love making Thai food at home! I actually bought a kaffir lime tree online, just so I could have the leaves ready for making my own curry paste and tom yum soup.Sadly, my Thai basil looks about as happy as yours…not even any flowers yet! Reply Andrew Olson says: 6 years ago Haha, growing your own kaffir lime tree? That’s some serious dedication.Ah, we just have to be patient. I’m sure in 2 months I’ll have more thai chilis than I could eat in the next 5 years Reply Stephanie says: 6 years ago It was a bit of a splurge having one sent to me, but now I’m glad I did. I love just picking the leaves off and smelling Thailand.And that is very true. We’ll just have to come up with some other recipes that use Thai chilis! Reply Caroline says: 6 years ago I want to make Thai curry dish, but first I need a bit more information. Are there known levels of heat in the red, green and yellow curry paste?Thanks so much. Reply Catherine says: 6 years ago Andrew, this sounds delicious! I’m going to get brave and give it a try! (I say brave bc I’m not a fan of spicy food) Reply Andrew Olson says: 6 years ago Very cool, Catherine! Honestly, I didn’t find the chili paste to be very hot at all. It’s more about the fresh chilis that you add into the dish that will determine the heat level, so feel free to omit those if you aren’t a fan of the spiciness. Reply Priyanka says: 6 years ago This looks soo delicious! Sharing this recipe link with a vegetarian friend♥ She is gonna love this cuz she is a vegetarian, loves tofu and curry! Thanks! Reply Wendy@TheNomadicVegan says: 6 years ago Oddly, the Thai Kitchen red curry paste sold here in Switzerland is not vegan (it contains fish sauce). I was about to warn you about this, but first I looked up their US website and saw that over there it IS vegan. Now I feel cheated! A word of warning to readers abroad though; familiar-looking products are not always the same everywhere. Reply Andrew Olson says: 6 years ago Oh bummer! Yes the one here actually says “vegan” on the front and doesn’t have fish sauce. That’s disappointing. I guess you’ll have to hunt down those kaffir limes and make your own… Reply Felicia says: 6 years ago This was yummy!!! Thank you for the recipe!! I will definitely make it again! Reply Fred Remus says: 6 years ago I make this exact dish that I came up with on my own, only addition is 2 TBS coconut sugar. The sweetness makes everything pop. Reply Andrew Olson says: 6 years ago Ooh, I actually think a little sweetness could go a long way in this curry. That’s a great idea and I’ll try it next time I make this one. Thanks for the suggestion! Reply Chelsea says: 6 years ago I made this to have with some friends tonight and everyone enjoyed it! I added some snow peas, bamboo shoots, water chestnuts and a little coconut sugar – so colourful and tasty. Thanks for the recipe! Reply Trudy @eatliveandplay says: 6 years ago Andrew this recipe looks amazing! After my trip to Thailand last year I’m more obsessed than ever with Thai food lol.This is my go to red curry paste – love it! Pinning! Reply Christina says: 6 years ago I made this one tonight, except mine was with mushrooms, eggplant, green beans and carrot strands, and served over rice noodles. Yum! It ended up extra spicy since I used a red jalapeño pepper that was extremely hot! Awesome recipe, as usual! Reply Maureen says: 6 years ago Wow!!! Make this today!!! I loved it. I made one substitution since I did not have a hot pepper…1 tsp of sriracha did the trick. I will definitely be making this again. Thanks, Andrew. Reply Christina says: 6 years ago I am making this for dinner tonight. I just sampled it and it is amazing! Thank you for sharing this recipe. Reply Erica says: 6 years ago Plan to make this tonight – does it store well?? I am thinking for lunches all week Reply Andrew Olson says: 6 years ago I really couldn’t say how long it stores. I think I finished the leftovers the next day. Should last 2-3 days at least, though! Reply Fabiola says: 6 years ago I just made this and it is so delicious!! Reply Erica says: 6 years ago Thanks Andrew!! Has anyone ever tried to freeze it? …not sure how tofu does thawing Reply Sarah says: 6 years ago Made this last night and had the leftovers for lunch today! Great flavor and so easy to make! We will definitely be adding this to the regular rotation of 1IC recipes in our kitchen!A question – the mushrooms gave off their juice while the curry was simmering and it was a tad watery. Would you recommend sauteeing those with the onions so that the juice can reduce or is that liquid needed in the end? Reply Gina says: 6 years ago hi andrew! i made this for my lunches at work all week so i doubled it but it was SO great. i cannot rave about it enough. i put it over jasmine rice. i didnt get sick of it at all after 5 days either and it stored super well. i cant wait to make it again! thank you! Reply Andrew Olson says: 6 years ago Nice! I’m glad you liked it, Gina. Thanks for reporting back and letting us know that it keeps for so long! Reply Ayaka says: 6 years ago Why lite coconut milk? Did full fat make the curry too thick?? Reply Andrew Olson says: 6 years ago Yes, it would be too thick and add a ton of extra fat. You can always cut a can of full-fat into lite by mixing with equal parts water. Reply Mary says: 6 years ago I made this tonight and it was wonderful!!!! It is being added to the make again list!! Reply Elif says: 6 years ago It was one of the best thai red curry i have ever made! Thank you for the recipe! Reply Andrew Olson says: 6 years ago Nice! I’m so glad you liked it, Elif! Reply Keri says: 5 years ago I just made this Thai soup and you blow my mind. Knock my socks off craziness. Yesterday I had the mushroom soup and my husband thinks the food I am serving him is from a restaurant.I just had to tell you that on behalf of my whole family and myself…We love you.Thank you for your deliciousness.Xoxox Reply Andrew Olson says: 5 years ago Oh, I’m so happy to hear that! Thank you, Keri Reply Corinne DC says: 5 years ago I am not usually a big fan of tofu but that recipe was excellent. I didn’t have red curry paste but I had the green. Delicious. I used firm organic tofu and added snow peas. Bonus: there is leftover for tomorrow’s lunch! Reply Andrew Olson says: 5 years ago Very cool! I’m glad to hear this also works well as a green curry. Reply Madhu says: 5 years ago I followed your recipe but with a different brand of red curry paste (which I used earlier but failed). It turned out to be the best red curry on par with restaurant made. Thanks a bunch for your awesome recipe. Reply Andrew Olson says: 5 years ago Yay! I’m so glad to hear that it turned out well for you. Reply Victoria Lank says: 5 years ago This was amazing! I’ll be making again. I left out a couple of ingredients that I did not have on hand — mushrooms, chilis, and basil leaves — but it was still excellent! Reply Micki says: 5 years ago Made this tonight with full fat organic coconut milk and it was delicious! This definitely is a keeper. Thank you. Reply Hannah says: 5 years ago I made this tonight and it was fantastic, especially since I got to use up some extra creminis I had sitting in my fridge. I changed a few things: pan-fried the tofu first and added bean sprouts, and since I didn’t have chilis I used some sriracha to pump the spice a bit. I’m soooo looking forward to leftovers. Great recipe; I’ll use it again! Reply Joy Joson says: 5 years ago I am thinking of making this. Can I use canned mushrooms instead of fresh? Reply Andrew Olson says: 5 years ago I have never seen canned mushrooms, but I’m sure that would be fine. Reply Kristina says: 4 years ago This is the best tofu thai red curry I have had, including restaurant ones !I added my own twist by adding a tbsp of crunchy peanut butter towards the end ,which deepened the flavour even further. Reply Andrew Olson says: 4 years ago Nice! I’m so glad you liked it. Peanut butter sounds like an amazing addition. Reply Donna Baldwin says: 4 years ago Oh My Goodness!!!I made this for dinner last night – so AMAZING!!!Thank you for your recipe – it’s now a favourite in our home! Reply Lori says: 3 years ago The curry was great and I had a little more veggies! Reply Andrew Olson says: 3 years ago Awesome, Lori! I’m so glad you liked it… more veggies is always a good thing Reply Liz says: 3 years ago YES! So much yes. This exceeded expectations and really was quite simple. THANK YOU! Reply Andrew Olson says: 3 years ago That is awesome to hear, Liz! I’m so glad you enjoyed this one! Reply Myra says: 2 years ago I have been making this recipe for more than two years now, every time I make for guests I get so many compliments! I’ve been to numerous Thai restaurants in San Diego and L.A. and nothing compares to this recipe. Since Thai chilies are very hard to find where I live, I substitute it with 1 chile serrano or (my favorite) 1/4 tsp red chili powder that I got it from a middle eastern store. Thank you for this amazing recipe! Reply Andrew Olson says: 2 years ago Oh, that’s so cool. I’m glad you like it so much… thanks for taking the time to let me know, it made me really happy to hear that Reply