Ingredients
| Item |
Amt |
| oil |
1 tbsp |
| red curry paste |
2 tbsp |
| coconut milk |
1 can |
| broth |
1 cup |
| extra-firm tofu, cubed |
1/4 oz |
| bell peppers |
2 cups |
| snap peas |
1 cup |
| soy sauce |
1 tbsp |
| sugar |
1 tsp |
| Lime and basil |
to taste |
| Rice |
to taste |
Method
1
FRYFry curry paste in oil 1 minute.
2
ADDAdd coconut milk and broth; simmer 3 minutes.
3
ADDAdd tofu and vegetables; simmer 8–10 minutes.
4
SEASONSeason with soy sauce and sugar; finish with lime and basil.
Time
30 minutes
Serves
Serves 4
Level
Easy
Ingredients
-
1 tbsp
oil
-
2 tbsp
red curry paste
-
1 can
coconut milk
-
1 cup
broth
-
1/4 oz
extra-firm tofu, cubed
-
2 cups
bell peppers
-
1 cup
snap peas
-
1 tbsp
soy sauce
-
1 tsp
sugar
-
to taste
Lime and basil
-
to taste
Rice
Method
- Fry curry paste in oil 1 minute.
- Add coconut milk and broth; simmer 3 minutes.
- Add tofu and vegetables; simmer 8–10 minutes.
- Season with soy sauce and sugar; finish with lime and basil.
Notes
Curries thicken as they cool; thin with a splash of broth if needed.
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