Thai Red Curry with Bell Peppers and Tofu
By America's Test KitchenPublished on April 1, 2019
Time
50 minutes
Yield
Serves 4
Ingredients
1 (13.5-ounce) can coconut milk 3 tablespoons fish sauce substitute 1 teaspoon grated lime zest plus 1 tablespoon juice1 tablespoon packed light brown sugar 2 teaspoons Thai red curry paste ⅛ teaspoon red pepper flakes 2 tablespoons plus 1 teaspoon vegetable oil 2 garlic cloves, minced1 teaspoon grated fresh ginger 14 ounces extra-firm tofu, pressed dry and cut into ¾-inch cubes⅓ cup cornstarch 2 red bell peppers, cut into 2-inch-long matchsticks¼ cup fresh basil leaves, torn into rough ½-inch pieces
Before You Begin
You will need our vegetarian fish sauce substitute for this recipe. Serve with rice.
Instructions
- Whisk coconut milk, fish sauce, lime zest and juice, sugar, curry paste, and pepper flakes together in bowl. In separate bowl, combine 1 teaspoon oil, garlic, and ginger.
- Toss 14 ounces extra-firm tofu, pressed dry with paper towels and cut into ¾-inch cubes, with ⅓ cup cornstarch; transfer to strainer and shake gently to remove excess cornstarch.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add coated tofu to heated oil and cook until crisp and browned on all sides, 10 to 15 minutes; transfer to clean bowl.
- Add 2 red bell peppers, cut into 2-inch-long matchsticks, to oil left in skillet and cook until crisp-tender, about 2 minutes.
- Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into peppers and reduce heat to medium-high. Return tofu to skillet. Whisk coconut milk mixture to recombine, add to skillet, and simmer until slightly thickened, about 4 minutes. Off heat, stir in basil and serve.
Time
50 minutesYield
Serves 4Ingredients
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
⅛ 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
⅓ cup cornstarch
2 red bell peppers, cut into 2-inch-long matchsticks
¼ cup fresh basil leaves, torn into rough ½-inch pieces
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
⅛ 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
⅓ cup cornstarch
2 red bell peppers, cut into 2-inch-long matchsticks
¼ cup fresh basil leaves, torn into rough ½-inch pieces
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
⅛ 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
⅓ cup cornstarch
2 red bell peppers, cut into 2-inch-long matchsticks
¼ cup fresh basil leaves, torn into rough ½-inch pieces
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 for 10 to 15 minutes, steaming it until it was just tender, then we uncovered the skillet to finish the cooking. A few minutes in the skillet at the very end of cooking was all the red curry sauce needed to bloom its flavors and thicken enough to coat the tofu and peppers nicely.
Before You Begin
You will need our vegetarian fish sauce substitute for this recipe. Serve with rice.
Instructions
- Whisk coconut milk, fish sauce, lime zest and juice, sugar, curry paste, and pepper flakes together in bowl. In separate bowl, combine 1 teaspoon oil, garlic, and ginger.
- Toss 14 ounces extra-firm tofu, pressed dry with paper towels and cut into ¾-inch cubes, with ⅓ cup cornstarch; transfer to strainer and shake gently to remove excess cornstarch.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add coated tofu to heated oil and cook until crisp and browned on all sides, 10 to 15 minutes; transfer to clean bowl.
- Add 2 red bell peppers, cut into 2-inch-long matchsticks, to oil left in skillet and cook until crisp-tender, about 2 minutes.
- Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into peppers and reduce heat to medium-high. Return tofu to skillet. Whisk coconut milk mixture to recombine, add to skillet, and simmer until slightly thickened, about 4 minutes. Off heat, stir in basil and serve.
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