Thai Curry Stir-fry

SmartPoints® value per serving
Total Time
36 min
20 min
16 min
If you’re looking for a recipe to hook someone on tofu, this one—with its rich, spicy flavors and crunchy textures—might just be it.


light unsweetened coconut milk

1 cup(s)

low sodium soy sauce

1 Tbsp

packed brown sugar

1 Tbsp

Thai curry paste

1 tsp

canola oil

2 tsp

garlic clove(s)

2 medium clove(s), finely chopped

ginger root

1 Tbsp, fresh, peeled and minced

canned yellow corn

7 oz, or white, baby variety, drained

firm tofu

½ pound(s), cut into 1-inch cubes


¼ cup(s), purple variety, fresh and chopped

long grain cooked brown rice

2 cup(s), hot

sweet red pepper(s)

2 medium, seeded and cut into 1-inch pieces

uncooked scallion(s)

6 medium, cut into 2-inch pieces

uncooked bok choy

6 leaf/leaves

snow peas

¼ pound(s), fresh


  1. Combine the coconut milk, soy sauce, sugar, and curry paste in a small bowl; set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger. Cook, stirring frequently, until fragrant, about 30 seconds. Add the bell peppers and scallions; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the bok choy and cook until tender, about 5 minutes.
  3. Add the snow peas, corn, and coconut-milk mixture to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the snow peas begin to turn bright green, about 2 minutes. Gently stir in the tofu and basil; cook until heated through, about 3 minutes. Serve with the rice. Yields 1 1⁄3 cups stir-fry and 1⁄3 cup rice per serving.


Tofu is available in cakes of firm, extra-firm, soft, and silken textures. Generally, we use firm and extra-firm for making stir-fries, while soft and silken tofu are good in soups, sauces, and smoothies. Purple basil is frequently used in Thai cooking. Ifyou can’t find it, substitute fresh green basil.

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