Thai Red Curry with Tofu and Vegetables

Thai Red Curry with Tofu and Vegetables


  • 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


  1. Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot.
  2. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds.
  3. 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.
  4. Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes.
  5. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes.
  6. 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.

Arlene’s career has spanned film, television and web production, artist development, content creation, and senior management for Fortune 500 companies and startups alike. She is currently the head of the Las Vegas offices of advertising agencies 87AM and Allied Integrated Marketing, which represent a number of prestigious resort, entertainment and hospitality clients both on the Strip and in Downtown and suburban Las Vegas

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