Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


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

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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