THAI RED CURRY WITH TOFU

THAI RED CURRY WITH TOFU image

Yield 4 people

Number Of Ingredients 14

1 1/2 teaspoons canola oil
1-2 teaspoons red curry paste
1 (14-ounce) can light coconut milk
2 tablespoons fish sauce
1 tablespoon light brown sugar
14-ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
1/2 cup low-sodium vegetable broth
1 teaspoon cornstarch
2 red bell peppers, stemmed, seeded, and cut into matchsticks
8 ounces snap peas, trimmed and sliced in half on the bias
1 onion, halved and sliced 1/2 inch thick
1/2 cup chopped fresh basil
1 tablespoon fresh lime juice
Salt

Steps:

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the curry paste and cook until fragrant, about 30 seconds. Whisk in the coconut milk, fish sauce, and sugar. 2. Return the sauce in the pot to a simmer over medium heat. Whisk the broth and cornstarch together, then whisk the mixture into the pot. Stir in the bell peppers, snap peas, and onion and simmer until the vegetables are crisp-tender and the sauce has thickened slightly, 8 to 10 minutes. 3. Add the tofu to the pot after cooking the vegetables in step 2; continue to simmer until the tofu is heated through, 3 to 5 minutes longer. Off the heat, stir in the basil and lime juice. Season with salt to taste and serve.