Thai Red Curry with Bell Peppers and Tofu

Name: Thai Red Curry with Bell Peppers and Tofu
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 , (13.5-ounce) can coconut milk; 3 tablespoons, fish sauce substitute; 1 teaspoon, grated lime zest plus 1 tablespoon juice; 1 tablespoon, packed light brown sugar; 2 teaspoons, Thai red curry paste; 1/8 teaspoon, red pepper flakes; 2 tablespoons plus 1 teaspoon, vegetable oil; 2 , garlic cloves, minced; 1 teaspoon, grated fresh ginger; 14 ounces, extra-firm tofu, pressed dry and cut into ¾-inch cubes; 1/3 cup, cornstarch; 2 , red bell peppers, cut into 2-inch-long matchsticks; 1/4 cup, fresh basil leaves, torn into rough ½-inch pieces

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

Thai cooking is all about balance, so when we set out to make a red curry with bell peppers and tofu, we knew that developing the flavor of the peppers and tofu was important. First, we cooked the tofu along with water in a covered skillet ...

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