Red Thai Curry Green beans, Sweet potatoes and Tofu
A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.
1 package, extra-firm, rinsed, patted dry and cut into 1-inch cubes
sweet potatoes, or yams
cut into 1-inch cubes
chicken broth, low salt
or vegetable broth
red curry paste
more or less to taste
trimmed and cut into 1-inch pieces
brown sugar, light
or to taste
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 to 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.