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Coconut Red Curry With Tofu

Melissa Clark
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Basil and/or cilantro, leaves

2 tbsp

Cilantro, stems

8 oz

Cremini mushrooms

2

Garlic cloves

1

inch Ginger, root

1

Lime, Zest and juice of

2

Shallots or 1 small onion

1 cup

Snow peas

1

Thai chile or 2 serrano peppers

14 oz

Tofu, extra-firm

1 cup

Coconut milk, unsweetened

3 tbsp

Red curry paste, prepared

2 tsp

Fish sauce, Asian

1

Brown or white rice

1/2 tsp

Sea salt

1 tbsp

Peanut or safflower oil

1 person Recommend This Recipe