Thai Red Curry Recipe with Bell Peppers, Snow Peas, and Tofu
This Thai red curry recipe with bell peppers is creamy and hot, but you can spice it to your own taste, using more or less of the home-made curry paste in this vegetable curry recipe.
It's a wonderful, flavorful dish that can be served with jasmine rice or hearty brown rice.
For a healthier low fat version try light coconut milk. While coconut milk is higher in saturated fat, it is also a good source of manganese and iron.
The steamed tofu adds the protein and the red bell peppers load on some vitamin A, B, and C to this Thai red curry recipe.
Serves: 4 - 6 / Ready in: 1 hr / Calories: 306
Great for: heart healthy, low cholesterol, vegan
Nutrients: fat, carbohydrates. protein, potassium, sodium, calcium, iron, vitamins A, B6, C, E, fiber, niacin, manganese, thiamin
Ingredients for Thai red curry recipe:
- 1 can unsweetened light coconut milk
- 8 ounces firm organic tofu, cut into 1/2-inch chunks
- 1/4 cup vegetable stock
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon light soy sauce
- 1 medium red bell pepper, stemmed, seeded, and cut into long thin stripes
- 4 ounces snow peas, trimmed (you can also use frozen peas)
Ingredients for red curry paste:
- 20 dried small red thai chilies, stemmed and most of the seeds discarded
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 10 black peppercorns or 1 teaspoon freshly ground black pepper
- 3 stalks lemongrass
- 1/4cup fresh cilantro leaves and stems, coarsely chopped
- 1/4 cup shallots, coarsely chopped
- 2 tablespoons garlic, coarsely chopped
- 1 tablespoon fresh galangal root or fresh ginger, peeled and coarsely chopped
- 1 teaspoon lime peel, finely minced
- 1 teaspoon salt
Directions for red curry paste:
- Break red chilies into large pieces and place them into a small bowl. Cover with warm water and set aside to soften them for about 20 minutes.
- In a small skillet over medium heat, dry-fry the coriander seeds until they darken a shade, stirring often, for 2-3 minutes. Place them on a saucer. Reuse the pan and toast the cumin seeds in the same way for 1-2 minutes. Then place the coriander, cumin, and pepper into a mini processor and grind to a fine powder. Set aside.
- Trim the lemongrass and discard the root sections below the bulb. Cut off the top portion and leave the stalk at 6-inch lengths. Remove the dried leaves and then finely chop the stalk.
- Drain the chilies and combine them with lemongrass, ground spices, and remaining ingredients in the food processor. Grind to a fairly smooth puree, stop occasionally to scrape down the sides. Add a few tablespoons of water if needed, to get a smoother paste. Put into airtight container and store at room temperature until use (you can store the paste in the fridge for up to 1 month).
Directions for Thai red curry recipe:
- Shake the coconut milk can well and spoon 1/3 of it into a wok or medium saucepan. Bring to a gentle boil over medium heat. Cool until it thickens and stir occasionally, about 3 minutes. Add 1-2 tablespoons of the red curry paste as per taste, and cook for about 3 minutes, whisking and stirring the paste so that it does not clump.
- Add the tofu and stir gently to cover it with curry paste. Add the remaining coconut milk, vegetable stock, sugar, and soy sauce, and stir well. Bring to a short boil and reduce the heat to simmer slightly, stirring occasionally, for 15 minutes.
- Add the red pepper and snow peas to the curry and stir gently. Switch off the heat and let the red curry with bell peppers soak for 5 minutes.
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