Red Thai Curry Green beans, Sweet potatoes and Tofu

Heat 2 teaspoons oil in a large nonstick skillet over medium high heat.

Add tofu and cook, stirring every 2 or 3 minutes, until browned, about 8 minutes total.

Transfer to a plate.

Heat the remaining 2 teaspoons oil.

Add sweet potato and cook, stirring occasionally, until browned, about 5 minutes.

Add coconut milk, broth and red curry paste to taste.

Bring to a boil, then reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, 4-5 minutes.

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.

Stir in lime juice and salt.

Sprinkle with cilantro leaves on top.

Serve warm over steamed rice with lime wedges.