Thai Red Curry with Tofu & Vegetables

Thai Red Curry with Tofu & Vegetables
Photo by Scott Phillips


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network