Thai Red Curry with Tofu

Ingredients

• •2 tablespoons vegetable oil
• •3 tablespoons red curry paste
• •1 can (14 oz) coconut milk
• •1 cup vegetable broth (gluten-free)
• •14 oz firm tofu, cubed
• •2 cups bell peppers, chopped
• •1 cup snap peas
• •1 tablespoon gluten-free fish sauce
• •1 tablespoon brown sugar
• •2 cloves garlic, minced
• •1 lime, juiced
• •for garnish fresh basil leaves

Directions

1. 1Heat oil in a large pot over medium-high heat and cook curry paste for 1-2 minutes until fragrant.
2. 2Pour in coconut milk and broth, stirring until smooth and combined.
3. 3Add tofu cubes, bell peppers, snap peas, garlic, fish sauce, and brown sugar.
4. 4Bring to a simmer and cook for 10-12 minutes until vegetables are tender and flavors meld.
5. 5Stir in lime juice and taste, adjusting seasoning as needed.
6. 6Serve over steamed rice and garnish with fresh basil.

💡 Red curry paste should fry briefly in coconut cream before tofu is added; raw paste tastes harsh and diluted if it goes straight into the full liquid.

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