- Prep Time: 10 minutes Cooking time: 5 minutes
- Serves: 2 to 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 2 tablespoons high-heat cooking oil
- 2 to 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 package firm tofu, sliced
- 1 cup green beans, cut into 1-inch pieces
- 5 lime leaves, chiffonaded (optional)
- 2 jalapeño peppers or ½ red bell pepper, sliced
- 1 tablespoon shredded ginger
- ¼ cup coconut milk, or more as needed
- 1 tablespoon sugar
- ½ cup Thai basil leaves
- Cooked jasmine rice, for serving
Directions
In a frying pan, heat cooking oil over medium-high heat. Stir-fry red curry paste until fragrant, 1 to 2 minutes. Stir in soy sauce, tofu, green beans, lime leaves, peppers and ginger for 1 additional minute.
Add coconut milk, sugar and basil and heat just until it comes to a boil. A few tablespoons water may be added to reach the desired texture of the sauce. Serve over jasmine rice.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member