Thai Red Curry

• porciones: Instructions: 4-5 servin
• tiempo total: 15 minutes

Instrucciones

1 can coconut milk 15 oz

Thai red curry paste from Trader Joe’s

3 tbsps Sesame oil

1 cup broccoli florets

1 red bell pepper thinly sliced

1 small pack sliced mushrooms

8 oz sugar snap peas

1 small onion sliced

Extra firm tofu ( previously frozen and thawed)

Heat a heavy-bottom saucepan and add oil.

Add all the veggies and sauté for 2-3 mins. Do not overcook the veggies, they become soggy if you do!Sprinkle little salt and red chili flakes. ( ✨✨red curry paste has salt and spices, you don’t need to add a lot of salt here)

Add coconut milk and Thai red curry paste.

Let everything cook on a low flame for 10 mins.

Add cubed tofu and chopped cilantro and remove the pan from the heat.

Serve hot with jasmine rice!

✨✨Since I am using previously frozen and thawed tofu, it will absorb the liquids and flavors very well.

✨✨If you are using tofu from the fridge, you might have to sauté it with salt and pepper for a few mins and add it to the curry.

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