Thai red curry

description:

This recipe also works with the green thai curry paste.

ingredients:

1 box extra-firm tofu
4 Tbsp red curry paste
1 14oz can coconut milk
4 Tbsp fish sauce
4 Tbsp light brown sugar
1 cup water

1 small onion, sliced in 1/2-inch pieces
1 large russet potatoes, peeled, cut 3/4-inch cubes
1 large carrot, cut into pieces
1 red bell pepper, stemmed, seeded, cut in 1/4 inch strips
1 lb snow peas or snap peas, strings removed, sliced in half

1 Tbsp lime juice

instructions:

1) Slice the tofu into 3/4-inch cubes. Press cubes on paper towels to remove as much surface water as possible. Salt cubes, lay on a plate, and move to fridge to dry out.

2) After 1 hour, remove cubes from fridge.

3) Preheat the air fryer at 400. Brush a small amount of oil on the tofu cubes. Place the tofu evenly in the air fryer basket oil side down. Brush another small layer of oil on the tofu. Cook. After 5 minutes, toss the toss. Repeat every 5 minutes for up to 20 minutes or until firm.

4) Add 1 tablespoon oil to a dutch oven and heat on medium until shimmering. Add onions and cook until softened.

5) Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute.

6) Whisk in the coconut milk, fish sauce, light brown sugar, 1/2 tsp salt, and water.

7) Add the potatoes, tofu, and carrots. Bring to a simmer. Turn heat to low, cover, and cook until the potatoes and carrots are fork tender, 10 minutes. Do not cook too much as it'll still cook with the bell peppers and snow peas in step #8.

8) Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 5 minutes.

9) Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately.

source:

Cooks Country