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A Thai-style red curry that highlights lentils and tofu
February 25, 2019 19:31 pm
Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant renditions can be high in saturated fat due to hefty amounts of coconut milk, especially when made with red meat. We wanted to create a Thai-style red curry that wasn’t swimming in coconut milk and featured fiber-rich lentils and tofu instead. We started by cooking the lentils in an aromatic red curry broth.
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