Thai Red Curry with Tofu and Vegetables

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Add garlic and red curry paste and cook for 1 minute, stirring constantly.

Step 3

Add coconut milk and vegetable broth and bring to a simmer.

Step 4

Add tofu, bell pepper, broccoli, and snap peas and cook for 10 minutes, or until vegetables are tender and tofu is heated through.

Step 5

Stir in soy sauce, lime juice, brown sugar, and sriracha (if using).

Step 6

Serve over cooked rice and garnish with cilantro leaves (if using).