Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


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

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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