Thai Red Vegetarian Curry

I was thinking of making a Thai soup recently, but after getting all the ingredients, I realized that I didn't really think it would taste very good as a soup. So I decided to tweak things a bit, add a few more ingredients, and make a curry instead. And it came out really well!

Thai Red Vegetarian Curry



2 tablespoons olive oil, divided
14-16 ounces firm tofu, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 carrot, peeled and chopped
2 ounces snow peas, trimmed and sliced
1 tablespoon Thai red curry paste
Salt and pepper
14-ounce can coconut milk
1 tablespoon cornstarch
2 tablespoons cilantro, chopped
Cooked jasmine rice

Heat 1 tablespoon oil in skillet over medium heat. Add tofu and sauté until browned. Remove from pan and set aside.

Add remaining oil and mushrooms. Sauté for 3-5 minutes, until browned, moisture is released and starting to evaporate. Add rest of vegetables and curry paste; sauté for another 3-5 minutes, until onions are translucent.

Whisk together coconut milk and cornstarch. Return tofu to pan and add coconut milk mixture. Simmer until thickened. Add cilantro and serve over jasmine rice.