Vegetable Red Thai Curry

I have a great love of curries.  Especially Thai curries.  This was delicious!  

Adapted from Cooking Fresh.  

1 tbsp + 1 tsp vegetable oil

3 tbsp red Thai curry paste

2 cups sugar snap peas, trimmed and cut in half on the diagonal

2 large shallots, thinly sliced

1 red bell pepper, thinly sliced

1 14-oz can coconut milk

1 tbsp light brown sugar

1# extra firm tofu, drained and pressed and cut into 1" cubes

2 tsp soy sauce

1 cup loosely packed Thai basil (or regular basil), torn into small pieces

4 tsp fresh lime juice

Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering hot.  In a separate small saute' pan, heat remaining oil over medium-high heat until hot.  In the large pan, add curry paste and cook, stirring frequently until fragrant, about 20 seconds.  Take the pan off the heat and stir in snap peas, shallots, bell pepper, coconut milk, sugar, and 1 cup water.  Stir to combine.  In the smaller saute pan, add the tofu cubes. I had seasoned mine with a Pampered Chef Thai curry rub.  If you cannot find a similar seasoning, you can simply season with a little salt and pepper to taste.  The tofu will pick up the flavor from the sauce.  But I like my tofu crispy around the edges, so I saute it in a hot pan on all sides until browned.  

Add the tofu to the large skillet with the vegetables and bring to a simmer over medium heat.  Cover and cook until vegetables are tender, about 8-10 minutes.  Stir in soy sauce, basil, and lime juice.  Let rest off heat for 5 minutes.  Taste and adjust salt/pepper.  Serve over hot cooked rice.  I used a brown jasmine rice.  

There were NO leftovers from this.  I was quite disappointed my family liked it so much!  I was counting on lunch the next day!