Thai Red Curry with Tofu & Vegetables

This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp paste. 

• 1 Tbs. vegetable oil
• 3 Tbs. 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 Tbs. 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 Tbs. soy sauce
• 1 Tbs. 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 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.