Sugar snap peas are among my favorite late spring/early summer vegetables and with a case of mangoes to work our way through (gotta love Costco), this curry from Didi Emmons’ Entertaining for a Veggie Planet seemed like the perfect dish to make on a recent summer evening. Beyond the bright flavors and varied textures, this dish was a cinch to make. Not only did it take less time to prepare than it did to cook the rice, but it used just a single large skillet. (Well, plus a small frying pan to toast the cashews, but does that really count?) In just half an hour or so, we were sitting down to dinner with lovely browned tofu, crunchy cashews, soft sweet mango, fresh sugar snap peas, and a kick of red curry sauce.
Having used a jarred red curry paste, the dish doesn’t exactly have the authenticity and complexity of flavor you might expect from a good Thai restaurant. (If you’re a more ambitious weeknight chef than I am, by all means, make your own red curry paste!) Then again, with just half a cup of light coconut milk for 4 servings, it was much, much lighter than the fare at your typical Thai restaurant and the relative lack of added oils and fats really let the glorious flavors of the mango and snap peas shine through.
When the weather is gorgeous and the sun is out, I’m all for keeping my dinners quick (and my blog posts short!) so this one is likely to find its way on to our table again this summer. A keeper for a quick, weeknight meal, thai red curry with tofu, mango, and sugar snap peas is my entry for Weekend Herb Blogging, hosted this week by Kalyn herself. Happy summer, everyone!
Thai red curry with tofu, mango, and sugar snap peas (serves 4)
1 1/2 16-oz cartons firm tofu
2 tbsp canola oil
kosher salt, to taste
1 large onion, thinly sliced
2 cups sugar snap peas, stem ends removed
2 garlic cloves, minced
1/2 cup unsweetened coconut milk (I used light)
2 tsp Thai red curry paste, or more to taste
1 mango, peeled and cut into 1/2 inch cubes
1 tbsp fresh lime juice
1/3 cup coarsely chopped unsalted toasted cashews for garnish
1/4 cup fresh cilantro leaves for garnish (optional)
rice (preferably jasmine or basmati)
1. Wrap the tofu in a clean dish towel and press firmly until you feel the towel become damp. Unwrap and cut into 1/2 inch cubes. In a large skillet, heat the canola oil over medium-high heat. Add the tofu and salt it liberally. Fry the tofu undistrubed until a dark golden crust forms on the bottom, then use a spatula to turn it and brown it well on at least one more side, 4-5 minutes per side.
2. Add the onion, the sugar snap peas, and garlic to the skiller and cook for 1 minutes. Stir in the coconut milk and the curry paste and bring to a simmer. Cook, stirring occasionally, until the peas lose their raw texture, about 2 minutes.
3. Stir in the mango and heat through. Remove from hear, stir in lime juice and season with salt. Transfer to a serving dish and garnish with cashews and cilantr, if using, just before serving with rice.