Servings: 4

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.

Ingredients

1 Tbs. vegetable oil
3 Tbs. red Thai curry paste
2 cups snap peas, trimmed and cut in half on the diagonal
2 large shallots, thinly sliced (about 1 cup)
1 medium red bell pepper, thinly sliced into 2-inch-long strips
One 13.5- to 14-oz. can coconut milk
6 wild lime leaves (magrut or kaffir lime; optional)
1 Tbs. light brown sugar
1 lb. extra-firm tofu, cut into 3/4-inch cubes
1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
2 Tbs. soy sauce
1 Tbs. plus 1 tsp. fresh lime juice
Kosher salt

Calories (kcal) : 410
Fat Calories (kcal): 270
Fat (g): 31
Saturated Fat (g): 19
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 1410
Carbohydrates (g): 24
Fiber (g): 5
Protein (g): 17

Preparation

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. Stir to combine.

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.

(9 ratings) Read Reviews

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Thai Curry Paste
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Reviews (10 reviews)

KatiTHess | 02/12/2019
I will try to make this tofu at home!
grlup | 04/26/2015
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!
TawniMiller | 11/06/2014
31 grams of fat per serving...seriously???
user-4116241 | 11/06/2014
31 grams of fat per serving...seriously????

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What We're Cooking Now

Name: Thai Red Curry with Tofu & Vegetables
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 Tbs. vegetable oil; 3 Tbs. red Thai curry paste; 2 cups snap peas, trimmed and cut in half on the diagonal; 2 large shallots, thinly sliced (about 1 cup); 1 medium red bell pepper, thinly sliced into 2-inch-long strips; One 13.5- to 14-oz. can coconut milk; 6 wild lime leaves (magrut or kaffir lime; optional); 1 Tbs. light brown sugar; 1 lb. extra-firm tofu, cut into 3/4-inch cubes; 1 cup loosely packed Thai basil (or regular basil, torn into small pieces); 2 Tbs. soy sauce; 1 Tbs. plus 1 tsp. fresh lime juice; Kosher salt