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:

1. 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.
2. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
3. Add the soy sauce, fish sauce (if using), and brown sugar, stirring well to incorporate.
4. 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.
5. Gently fold in the cubed tofu and simmer for another 2-3 minutes until the tofu is heated through.
6. Remove from heat and stir in the fresh basil leaves.
7. Serve the curry hot with jasmine rice and lime wedges on the side for squeezing over the top.