Thai Red Curry with Lentils

This undated photo provided by America's Test Kitchen in February 2019 shows Thai Red Curry with Lentils in Brookline, Mass. This recipe appears in the cookbook “Nutritious Delicious.” (Daniel J. van Ackere/America's Test Kitchen via AP)

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 Find more recipes like Thai Red Curry with Lentils in “Nutritious Delicious .”

America’s Test Kitchen provided this article to The Associated Press.