{Recipe} Choo Chee Tofu Curry


I adore this tofu-based curry. The combination of kaffir lime, lime juice and coconut milk is captivating.


Cut the tofu into triangles

I use store-bought fried tofu. The packet contains 6 large pieces, basically cube-shaped. I cut each piece into 2 triangles, then I cut each triangle in half, length-ways. Thus, each piece becomes 4 triangles.  If this type of tofu is unavailable to you, use firm tofu, and cut it into large cubes. Pan-fry each cube on all sides, then cut each cube into triangles.

If you don’t want to make your own curry paste, use a store-bought vegan red curry paste. Apparently choo chee curry paste is difficult to source outside of Thailand. Even if you did find it, chances are it would contain shrimp paste. If using a store-bought curry paste, you may need to adjust the quantity (3 tablespoons may be too much if the paste is particularly spicy).


Choo Chee Tofu Curry

Serves 5 (with rice)

650g/23oz firm tofu or pre-fried tofu

5 dried kaffir lime leaves

1 can/400ml/13.5 fl oz coconut milk

1/2 can / 200ml/ 6.5 fl oz coconut cream

3 Tbsp choo chee curry paste (recipe here)

3 large basil leaves, roughly chopped

1 Tbsp freshly squeezed lime juice

1 tsp coconut oil

2 tsp brown sugar

1/2 tsp salt


1. Slice the kaffir lime leaves very thinly with a sharp knife. Do not use the stem. Set the leaves aside.

2. If using firm tofu: Slice the tofu into large cubes and pan-fry until golden on all sides. Then cut each cube into 4 triangles.  Set aside. If using pre-fried tofu cubes: cut each cube into 4 triangles.

3. Add oil to a large wok, and heat on a medium heat. Add curry paste, and cook for about 1 minute, stirring occasionally.

4. Add tofu, and mix well to coat it with the curry paste.

5. Add coconut milk, coconut cream, lime juice, sugar, salt, and kaffir lime leaves. Mix well.

6. Bring liquid to the boil, then lower the heat, and simmer for 5 minutes, stirring occasionally.

7. Add basil leaves and simmer for a further 2 minutes.

8. Serve immediately with brown rice or jasmine rice, and a thai-style salad.

The Tiny Vegans’ Verdicts

All of the tiny vegans enjoy this curry, and the spice level is tolerable for them. Clearly, they share their parents’ love of choo chee curry.  My daughter isn’t keen on kaffir lime leaves, so she puts them to the side of her plate.

If I wasn’t cooking this meal for children, I would add a couple of finely chopped small red chillis to the wok (when adding the kaffir lime leaves).


Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.



About Ally
Mamma. Vegan. I blog at Made of Stars.

8 Responses to {Recipe} Choo Chee Tofu Curry

  1. Pingback: {Recipe} Choo Chee Curry Paste – vegan | Made of Stars

  2. susykat says:

    YUM! You and Mat got me into choo chee curry – I had previously overlooked it when I would eat Thai food. I absolutely love it.

    • Ally says:

      It is the BEST! I remember that the choo chee tofu became a choo chee vegetable curry, with mushrooms and capsicum, etc. but I wanted to go with the tofu on its own – for old time’s sake.

  3. Sophie33 says:

    I absolutely love this yummy recipe & also love to cut my tofu in triangles,…Yum!

  4. tahinitoo says:

    Hi Ally! You always post the best curry recipes. I cannot wait to try this one and have added it to my meal plan for the upcoming week… even though it’s still summer here. Curry should be enjoyed year-round anyways. 🙂

  5. narf77 says:

    I haven’t had tofu in ages and I think it’s something that needs to be remedied. Cheers for reminding me of how gorgeous a tofu curry is 🙂

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