Red Curry with Tofu, Tomatoes and Peas

I have a thing for all things Indian or Thai--well, food-wise, anyway. I have been eating less meat lately (I am not a huge meat eater) and I have had this recipe for a curry with tofu, tomatoes and peas  bookmarked for awhile. It came together fairly fast and was not very difficult. I made some modifications based on what I had. It was pretty good. I added extra curry paste because I like a lot of spice, but even so, it lacked something...I'm not sure what. It is a Cooking Light Recipe and so they would never call for the full-fat coconut milk but that might have been exactly what it needed. Maybe I'll try it again with regular coconut milk and also some cashews.  Shrimp would be a nice substitution for the tofu.

Still working on the photography skills, haha. I don't really know how to use my camera.

Here is my recipe, slightly modified from Cooking Light.

• 1 (16-ounce) package firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons fresh lime juice 
• 1 teaspoon ground turmeric (I didn't have this but I think it would be worth adding)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper 
• 2 teaspoons olive oil 
• 2 cups thinly sliced onion 
• 1 cup light coconut milk
• 2 tablespoons red curry paste
• 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
• 1/2 cup chopped  tomato (the original recipe calls for yellow, but I couldn't find any)
• 4 cups basmati rice

 Directions:

1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
2. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.