Thai Red Curry with Tofu and Pineapple

By mirandavoegeli

Ingredients

• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 2-3 carrots, thinly sliced
• 1 cup sliced green beans
• 1 block tofu, cubed
• 2 tablespoons Thai red curry paste
• 10 - 12 Thai basil leaves
• 5 kafir lime leaves
• 1 teaspoon fish sauce
• 1 tablespoon olive oil
• 1 can coconut milk
• salt
• Jasmine rice, for serving

Details

Servings 6

Preparation

Step 1

Heat olive oil in a pan, and add the carrots. Stir fry for 3 minutes. Add the peppers and green beans and stir fry for 3 - 5 minutes. Add the curry paste and fry on medium heat for 5 - 8 minutes until the vegetables are almost cooked.

Add the kafir lime and basil leaves and fry for a min. Add fish sauce, coconut milk, and 1 cup of water and bring it to boil (you can adjust water according to your required consistency). When it begins to boil, add tofu cubes and let it boil for 3 - 5 minutes.

Serve with cooked jasmine rice.