Name: Thai Red Curry with Tofu and Snap Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz Extra-firm tofu, pressed and cubed; 1.5 cups Full-fat coconut milk; 3 tbsp Thai red curry paste; 2 cups Fresh snap peas, trimmed; 1 medium Red bell pepper, sliced; 2 tbsp Vegetable oil; 2 tbsp Soy sauce or Tamari; 1 tbsp Coconut sugar; 1 tbsp Fresh lime juice; 0.5 cup Fresh Thai basil leaves

"Experience a symphony of flavors with this vibrant Thai Red Curry, featuring golden-seared tofu and crunchy snap peas simmered in a rich, aromatic coconut sauce. This balanced dish brings the authentic taste of Bangkok street food right to your home kitchen in just 30 minutes."

1 Ingredients

Qty	Item
14 oz 400 g	Extra-firm tofu, pressed and cubed
1.5 cups 360 ml	Full-fat coconut milk
3 tbsp 50 g	Thai red curry paste
2 cups 200 g	Fresh snap peas, trimmed
1 medium 150 g	Red bell pepper, sliced
2 tbsp 30 ml	Vegetable oil
2 tbsp 30 ml	Soy sauce or Tamari
1 tbsp 12 g	Coconut sugar
1 tbsp 15 ml	Fresh lime juice
0.5 cup 15 g	Fresh Thai basil leaves

2 Instructions

Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Remove from the pan and set aside.

Add the remaining 1 tablespoon of oil to the pan. Add the red curry paste and fry for 1-2 minutes until fragrant and the oil begins to separate.

Gradually stir in the coconut milk, ensuring the paste is fully dissolved. Bring to a gentle simmer.

Add the sliced red bell peppers and snap peas to the curry. Simmer for 3-5 minutes until the vegetables are tender-crisp.

Stir in the soy sauce and coconut sugar. Return the crispy tofu to the pan and toss gently to coat.

Remove from heat and stir in the lime juice and fresh Thai basil leaves.

Serve immediately over steamed jasmine rice or rice noodles.

·
For extra crispy tofu, toss the cubes in a little cornstarch before frying.
·
Check your curry paste ingredients; some brands contain shrimp paste while others are vegan.
·
Don't boil the curry too vigorously after adding coconut milk to prevent the sauce from breaking.
·
If the sauce is too thick, add a splash of vegetable broth or water to reach your desired consistency.

? Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, simply swap the soy sauce for certified gluten-free Tamari or coconut aminos.

Is red curry paste very spicy?

It has a moderate heat level. Start with 2 tablespoons if you prefer a milder curry and add more to taste.

What can I use instead of Thai basil?

If you can't find Thai basil, regular sweet basil with a few sprigs of fresh mint is a good substitute.

Can I add other vegetables?

Absolutely! Bamboo shoots, baby corn, or sliced carrots work beautifully in this red curry base.

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