Thai Seafood Curry with Tofu

1.Heat the vegetable oil in a large pot over medium heat. Add the minced ginger, chopped lemongrass, and sliced Thai chilies. Sauté for 2-3 minutes until fragrant.

2.Stir in the red curry paste and cook for another minute, allowing the flavors to meld.

3.Pour in the coconut milk and fish stock (or water), stirring well to combine. Bring the mixture to a gentle simmer.

4.Add the sliced bell peppers and snap peas to the pot, cooking for about 5 minutes until they are tender but still crisp.

5.Gently add the cod pieces, mussels, and tofu cubes to the pot. Cover and simmer for 5-7 minutes, or until the seafood is cooked through, the mussels have opened, and the tofu is heated through.

6.Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if necessary.

7.Serve the curry hot over a bed of steamed jasmine rice, garnished with fresh cilantro and lime wedges on the side.