Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips

Ingredients

  • 2 Tbs. soy sauce
  • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  • 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
  • 1 Tbs. vegetable oil
  • 1 Tbs. light brown sugar
  • + 6 more ingredients
    • 1 lb. extra-firm tofu, cut into ¾-inch cubes
    • 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

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network