We’ve made this curry a couple of times and it’s quickly becoming one of our staples. Really, the whole reason that this dish is amazing is the red curry paste from Thai Kitchen. Prior to using this, we relied on a hacky recipe involving squash soup and way too much curry powder. Much better now that we’re using the real deal.
Now excellent curry just means mixing a spoonful of this red curry paste with a can of coconut milk, then throwing in our favorite in-season veggies. We really love the versatility of this recipe.
Additionally, we have been able to make it much healthier by using lite coconut milk. Now don’t get me wrong, normally we’ll opt for the most fatty, artery-clogging option out there. But this curry is actually better with lite coconut milk. In a way, the heavier stuff actually masks the wonderful flavor of the veggies and the curry, and definitely doesn’t add anything.
- 1-2 tablespoons red curry paste
- 1 can (12 fluid oz.) lite cocounut milk
- 1 package firm tofu
- 1 organic red pepper
- 1 cups sugar snap peas or green beans
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional, can also use tamari or just leave out.)
- 1 cup fresh thai basil, chopped
Cut tofu into inch-long strips, pat dry with paper towel, then pan-fry until golden brown, set aside.
Warm coconut milk and add curry paste, brown sugar (and fish sauce if desired). Whisk until blended.
Add firmer veggies (e.g snap peas), cook until slightly firm.
Add less firm veggies (e.g. pepper), cook until softened.
Take off heat, add tofu and basil.
Serve over white or brown rice.