Savory Thai Red Curry with Vegetables and Tofu
This delightful Thai Red Curry is a vibrant and flavorful dish that combines a medley of fresh vegetables and tofu, simmered in a rich and creamy coconut milk curry sauce. Perfect for a cozy meal, this dish is both satisfying and nourishing, bringing a taste of Thailand to your kitchen.
Ingredients:
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup mushrooms, sliced
- 1 cup snap peas
- 1 block firm tofu, cubed
- 1/4 cup fresh basil leaves
- 1 lime, cut into wedges
- Cooked jasmine rice, for serving
Instructions:
- In a large pan or wok, heat a little oil over medium heat. Add the red curry paste and cook, stirring constantly, for about 2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Add the soy sauce, fish sauce (if using), and brown sugar, stirring well to incorporate.
- Add the red and yellow bell peppers, zucchini, mushrooms, and snap peas. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
- Gently fold in the cubed tofu and simmer for another 2-3 minutes until the tofu is heated through.
- Remove from heat and stir in the fresh basil leaves.
- Serve the curry hot with jasmine rice and lime wedges on the side for squeezing over the top.