Red Thai Curry Green beans, Sweet potatoes and Tofu (#1541)

Serves
Ready
4
40
Minutes
Prep
Cook
15
Minutes
25
Minutes
Categories
Curries Thai Vegetarian Healthy
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Ingredients

  • 4 tsp Canola Oil divided
  • 14 oz Tofu 1 package, extra-firm, rinsed, patted dry and cut into 1-inch cubes
  • 1 pound Sweet Potatoes, Or Yams cut into 1-inch cubes
  • 14 oz Coconut Milk 1 can
  • 3/4 cup Low Salt Chicken Broth or vegetable broth
  • 2 tsp Red Curry Paste more or less to taste
  • 1/2 pound Green Beans trimmed and cut into 1-inch pieces
  • 1 Tbsp Light Brown Sugar
  • 2 1/4 tsp Lemon Juice
  • 1/2 tsp Salt or to taste
  • 1/2 cup Cilantro freshly chopped
  • 1 Limes quartered

Directions

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium high heat.
  2. Add tofu and cook, stirring every 2 or 3 minutes, until browned, about 8 minutes total.
  3. Transfer to a plate.
  4. Heat the remaining 2 teaspoons oil.
  5. Add sweet potato and cook, stirring occasionally, until browned, about 5 minutes.
  6. Add coconut milk, broth and red curry paste to taste.
  7. Bring to a boil, then reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, 4 to 5 minutes.
  8. Add tofu, green beans and brown sugar, return to a simmer and cook, covered, stirring occasionally, until the green beans are tender crisp, 3or 4 minutes.
  9. Stir in lime juice and salt.
  10. Sprinkle with cilantro leaves on top.
  11. Serve warm over steamed rice with lime wedges.
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