Ingredients
-
2 tablespoons (30 milliliters) vegetable oil
-
454 grams tofu, medium dice
-
6 tablespoons (90 milliliters) red curry paste
-
3 tablespoons (45 milliliters) peanut butter
-
1 can (240 milliliters) coconut milk
-
1 lime, juice
-
1 Thai red chili, chopped
-
1/3 cup (80 milliliters) Thai basil leaves, roughly chopped.
-
3 tablespoons (45 milliliters) fish sauce
Garnish:
-
1/4 cup (60 milliliters) cilantro
-
2 tablespoons (30 milliliters) peanuts, chopped
Directions
- Heat oil in a wok over high heat, when almost smoking, add the tofu and sear.
- Add curry paste and fry until it darkens slightly - approximately two minutes.
- Add coconut milk, bring to a simmer.
- Add peanut butter and mix until uniform in texture.
- Add lime, Thai chili, and fish sauce cook for one minute.
- Add basil and let simmer for two minutes or until curry thickens slightly.
To serve:
- Transfer to a serving dish, garnish with cilantro and chopped peanuts.
