Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips

Ingredients

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

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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