Tofu Red Curry with Peas

Ingredients

• 1 14-oz can light coconut milk
• 1-2 Tablespoons of red curry paste
• 1-2 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 5-10 ounces of frozen shelled peas
• 1 lb tofu, lightly pressed, or defrosted from frozen, or lightly fried
• Rice to serve

Directions

1. Start cooking the rice, if necessary.
2. Shake the can of coconut milk well before opening, then pour into a large saucepan over medium heat.
3. Add the curry paste and stir until it blends into the coconut milk.
4. Cook for about 5 minutes.
5. Add the soy sauce and brown sugar and stir to incorporate.
6. Add the peas and tofu.
7. Cook until it is heated through.
8. Serve over rice.

Notes

Very quick. This like the yellow curry is always better the next day. I realize it's kind of a big range for the peas - I like to add a lot but the dish is probably more flavorful with less. Sara 07:34, 31 October 2009 (UTC)