This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp paste.
Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.
Serve over Steamed Jasmine Rice.
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Very good but as other reviewers noted, one cup of water is too much. Will only add half as much next time I make this. I also pan fried the tofu in sesame oil and added to curry along with the lime juice and soy sauce. Nice flavors!
31 grams of fat per serving...seriously???
31 grams of fat per serving...seriously????
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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