Thai Red Curry with Tofu and Peanuts

½ lb. green beans, stems removed

1 large yellow onion, diced

1 red pepper, sliced

4 cloves garlic, minced

1” piece of fresh ginger, minced

2-4 Tbsp red curry paste

1 can coconut milk

1 Tbsp brown sugar

1 block extra firm tofu, cubed

2 tsp fish sauce

Zest and juice of one lime

½ cup salted peanuts

Large handful cilantro, chopped or torn

Vegetable oil as needed

Additional salt if desired

In a large pot or Dutch oven heat about 3 Tbsp of oil over high heat. Add the beans and cook them until they are bright green and softened slightly. Do not overcook them or they will turn to mush in the curry! Remove them from the pan and set them aside. In the same pot add the onion and pepper and sauté over medium heat until softened. Add the garlic, ginger, and curry paste (add less or more curry paste depending on your preference. If you like a very strong curry then add it all, if you like a mild curry add less) and cook everything together, mixing well, until the curry paste, garlic, and ginger become very fragrant – about 3 minutes. Add the coconut milk and brown sugar and mix to combine. Bring the mixture to a simmer and reduce the heat so it is gently bubbling. Let the coconut milk reduce by ⅓ so it is slightly thick. Add the tofu and bring the mixture back to a simmer. Add the fish sauce, lime zest and lime juice. Mix well and taste for seasoning. If you like it saltier you can add more fish sauce or regular salt. Add the green beans back into the curry. Serve the curry over rice or as is. Top with a handful of peanuts and a good amount of cilantro.