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Slow Cooker Red Curry With Tofu

  • Author: Toni Okamoto
  • Prep Time: 15 minutes
  • Cook Time: 360 minutes
  • Total Time: 375 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Thai
  • Diet: Vegan


This simple curry is comforting and gently spiced. The sweet, mild flavors of
this dish with its creamy coconut milk sauce make it a great “beginner’s curry.”
Give it a try!


  • 1 tablespoon of canola oil
  • 1 (12-ounce) package of extra-firm tofu, cut into ½ iinch cubes and pressed to reduce excess water
  • 3 cups of baby carrots, halved lengthwise
  • 2 cups of peeled red or Yukon potatoes, chopped into bite-size pieces
  • 2 medium yellow onions, diced
  • 3 teaspoons of minced garlic (6 cloves)
  • 1 (1-inch) piece fresh of ginger, peeled and minced
  • 1¾ cups of water
  • 1 cup of canned coconut milk, unsweetened
  • 1½ tablespoons of red curry paste
  • 1 cube of vegetable bouillon
  • ½ teaspoon of salt
  • cooked rice, for serving
  • fresh cilantro, for garnish


  1. In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
  2. Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. Serve over rice and garnished with cilantro.


  • Ingredient Variation: Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.

Keywords: crockpot, easy dinner, red curry, slow cooker, Thai, tofu, vegan, vegetarian,