Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


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

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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