Vegetarian Recipe: Thai Red Curry with Tofu & Vegetables

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Ivy Manning is the author of The Adaptable Feast. Meat alternatives that provide a good source of protein include tofu, quorn, textured vegetable protein and miso. She first shared this recipe for Thai Red Curry with Tofu & Vegetables on February 20, 2010.

Ivy’s Thai Red Curry with Tofu & Vegetables

From Fine Cooking

1 Tablespoons vegetable oil

3 Tablespoons red Thai curry paste

2 cups snap peas, trimmed and cut in half on the diagonal

2 large shallots, thinly sliced (about 1 cup)

1 medium red bell pepper, thinly sliced into 2-inch-long strips

One 13.5- to 14-oz can coconut milk

6 wild lime leaves (magrut or kaffir lime; optional)

1 Tablespoons light brown sugar

1 lb extra-firm tofu, cut into 3/4-inch cubes

1 cup loosely packed Thai basil (or regular basil, torn into small pieces)

2 Tablespoons soy sauce

1 Tablespoons plus 1 tsp. fresh lime juice

Kosher salt

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.