Vegetable Thai Red Curry with Tufo





1/2 tbs oil

4 oz Thai red curry (I use Thai Kitchen), or to taste

2 tbs ginger, minced

2 tbs garlic, minced

6 scallions, whites and greens separated, chopped

1-2 Thai Bird’s Eye chilies, minced (optional)

2 14.5-oz cans light coconut milk (I use Trader Joe’s)

1 lb mushrooms, sliced

3 bell peppers, assorted colors, diced

8 oz sugar snap peas, halved

6 oz tofu, diced

2 tbs cilantro, chopped



  1. Heat oil in a large pan, wok or brasier over medium heat.
  2. Add curry, ginger, garlic, white parts of the scallion, and chilies, if using.
  3. Saute until fragrant, 1-2 minutes.
  4. Pour in coconut milk and stir.
  5. Bring to a simmer and add mushrooms and peppers.
  6. Continue to simmer until vegetables are tender-crisp, about 10-12 minutes.
  7. Add snap peas and tofu. Simmer an additional 2 minutes.
  8. Remove from heat and stir in cilantro. Serve over rice.

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