Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


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