Red Curry with Vegetables
This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
canola oil
divided |
|
| 14 | ounces |
tofu
extra-firm, rinsed, patted dry and cut into 1-inch cubes |
|
| 1 | pound |
sweet potatoes, or yams
cut into 1-inch cubes |
|
| 14 | ounces |
coconut milk
can "lite |
|
| ½ | cup |
chicken broth, low salt
or vegetable broth |
|
| 2 | teaspoons |
red curry paste
Thai |
*
|
| ½ | pound |
green beans
trimmed and cut into 1-inch pieces |
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | teaspoons |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
cilantro
chopped fresh |
|
| 1 | each |
limes
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
canola oil
divided |
|
| 404.6 | ml/g |
tofu
extra-firm, rinsed, patted dry and cut into 1-inch cubes |
|
| 453.6 | g |
sweet potatoes, or yams
cut into 1-inch cubes |
|
| 404.6 | ml/g |
coconut milk
can "lite |
|
| 118 | ml |
chicken broth, low salt
or vegetable broth |
|
| 1E+1 | ml |
red curry paste
Thai |
*
|
| 226.8 | g |
green beans
trimmed and cut into 1-inch pieces |
|
| 15 | ml |
brown sugar
|
|
| 1E+1 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
cilantro
chopped fresh |
|
| 1 | each |
limes
quartered |
|
Directions
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, 6 to 8 minutes total.
Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat.
Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add coconut milk, broth and curry paste to taste.
Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt.
Sprinkle with cilantro and serve with lime wedges.
