Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


  • 1 Tbs. vegetable oil
  • 6 wild lime leaves (magrut or kaffir lime; optional)
  • Kosher salt
  • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
  • 3 Tbs. red Thai curry paste
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • 2 Tbs. soy sauce
  • + 6 more ingredients
    • 1 lb. extra-firm tofu, cut into ¾-inch cubes
    • 1 Tbs. light brown sugar
    • One 13.5- to 14-oz. can coconut milk
    • 2 cups snap peas, trimmed and cut in half on the diagonal
    • 2 large shallots, thinly sliced (about 1 cup)
    • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Sti...

View full recipe at Fine Cooking


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