This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil, and store in the refrigerator for up to a month or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

coconut red curry with tofu

Ingredients:

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root , peeled and minced

2 shallots or 1 small onion , minced

2 garlic cloves , minced

1 Thai chile or 2 serrano peppers , seeded and thinly sliced

2 tablespoo

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