Red Curry Tofu แกงเผ็ดเต้าหู้
Ingredients
- 1 Onion thinly sliced
- 1 Tomato chopped
- 3 tbsp Thai red curry paste
- 400 ml Coconut milk
- 1 cup Water or vegetable stock
- 400 g Fried tofu triangles tofu puffs, firm tofu, or any other tofu you like
- 1 cup Sugar snap peas washed and trimmed
- 1 Red bell pepper thinly sliced
- Salt to taste
Instructions
- Heat oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes.
- Add the red curry paste and fry for another minute.
- Add the coconut milk and water (or stock), and bring to a boil.
- Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes.
- Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.
- DONE!