Servings: 4
Start to finish: 1 hour
14 ounces extra-firm tofu, cut into 1/2-inch pieces
Salt and pepper
1 tablespoon expeller-pressed canola oil
1 tablespoon Thai red curry paste
2 1/2 cups water
2 tablespoons fish sauce
1 cup French green lentils, picked over and rinsed
1/2 cup canned coconut milk
1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
4 ounces snow peas, strings removed and halved crosswise
1/2 cup coarsely chopped fresh basil
1 tablespoon lime juice
2 scallions, sliced thin
Spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Stir in water, fish sauce, and lentils and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until lentils are tender and about two-thirds of liquid has been absorbed, 30 to 35 minutes.
Stir in coconut milk until well combined. Add tofu, bell pepper, and snow peas, and increase heat to medium-high. Cover and cook, stirring occasionally, until tofu is warmed through and vegetables are crisp-tender, about 2 minutes.
Off heat, stir in basil and lime juice. Season with salt to taste and sprinkle with scallions. Serve.
Nutrition information per serving: 375 calories; 142 calories from fat; 16 g fat (6 g saturated; 0 g trans fats); 0 mg cholesterol; 1269 mg sodium; 38 g carbohydrate; 11 g fiber; 5 g sugar; 23 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Thai Red Curry with Lentils in “Nutritious Delicious .”
America’s Test Kitchen provided this article to The Associated Press.
