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Thai Red Curry with Tofu and Vegetables

A simmered red curry of tofu, bell pepper, and bamboo shoots in coconut milk, built on lemongrass, chili, and lime.

Ingredients

  • 14 oz firm tofu pressed and cubed
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) light coconut milk
  • 1 red bell pepper sliced
  • 1 cup bamboo shoots drained
  • 1 cup snow peas trimmed
  • 1 tbsp tamari
  • 1 tsp brown sugar
  • 0.5 cup Thai basil leaves
  • 1 lime cut into wedges
  • 1 tbsp avocado oil

Instructions

  1. Heat the oil in a large pan and pan-fry the tofu cubes 5-6 minutes until lightly golden on a few sides. Remove and set aside.
  2. In the same pan, spoon in the curry paste with a few tablespoons of the coconut milk and cook, stirring, 1-2 minutes until fragrant.
  3. Add the remaining coconut milk, bring to a simmer, and stir in the tamari and brown sugar.
  4. Add the bell pepper and bamboo shoots and simmer 5 minutes, then add the snow peas and tofu and cook 3-4 minutes more until the vegetables are tender-crisp.
  5. Stir in the Thai basil off the heat and serve with lime wedges.