I love curries, and this recipe lets me have a plateful in about 15 minutes.
I start the rice, then start this recipe.
It calls for tofu, but you could substitute edamame. You could also substitute broccoli florets, like the picture shows, for the sugar snap peas.
Quick Tofu Thai Curry
Takes about 15 minutes, just long enough to cook the rice, too!
Servings: 4
Ingredients
- 1 onion sliced thin strips
- 1 red bell pepper sliced thin strips
- 2 cloves garlic chopped
- 2 cups sugar snap peas sliced on the diagonal
- 1 can bamboo shoots drained
- 1 block extra firm tofu cut into 1-inch cubes
Sauce
- 3 tablespoons Thai red curry paste
- 1 15-oz can coconut milk full fat, or lite if you are watching your saturated fat intake
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon salt
Instructions
- In a skillet, add the onion and sauté 5 minutes, until it is translucent. Add a little broth or water if it starts to stick.
- Add the garlic, red pepper, and snap peas and sauté for 3 minutes.
- Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon salt, and chili garlic sauce. Bring to a simmer.
- Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender.
Notes
Serve over rice.