- 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 Tablespoon 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.
- I use whatever veggies I have around, and usually well more than 2 cups’ worth: zucchini, mushrooms, red onion, etc. I add more water or broth to compensate.
- I omit the sugar – not needed IMO.
- I use Coconut Aminos instead of soy sauce.