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
  • 6 wild lime leaves (magrut or kaffir lime; optional)
  • Kosher salt
  • 1 Tbs. light brown sugar
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • One 13.5- to 14-oz. can coconut milk
  • + 6 more ingredients
    • 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
    • 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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