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. Coconut milk, fresh ginger, and Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) are staples in Thai cuisine. 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. If you can’t find it, substitute fresh green basil.


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.

A happier, healthier you starts here