Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu

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Total Time
30mins
Prep 20 mins
Cook 10 mins

Please don't send the recipe police after me - I checked it as a vegetarian recipe because I posted the two adaptations. This recipe is easily adaptable to serve vegetarians also. To serve 1 vegetarian and 3 meat-lovers: after stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the curry mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4 inch pieces, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stitr in 2 tsp soy sauce, 1/4 cup of the basil, and 1 tsp of the lime juice. With the remining curry mixture in the 3-quart saucepan, finish the master recipe, for the 3 meat eaters. :) Recipe by Ivy Manning Fine Cooking Magazine, December 30, 2009

Ingredients Nutrition

Directions

  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 chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
  5. Stir in the basil, fish sauce, and lime juice & let rest off the heat for 5 minutes; season to taste with fish sauce or salt.
  6. Serve with jasmine rice.