Red Thai Curry Green beans, Sweet potatoes & 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.
Yield
4 servingsPrep
15 minCook
25 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
canola oil
divided |
|
| 14 | ounces |
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 | ounces |
coconut milk
1 can |
|
| ¾ | cup |
chicken broth, low salt
or vegetable broth |
|
| 2 | teaspoons |
red curry paste
more or less to taste |
*
|
| ½ | pound |
green beans
trimmed and cut into 1-inch pieces |
|
| 1 | tablespoon |
brown sugar, light
|
|
| 2 ¼ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ½ | cup |
cilantro
freshly chopped |
|
| 1 |
limes
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
canola oil
divided |
|
| 404.6 | ml/g |
tofu
1 package, 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
1 can |
|
| 177 | ml |
chicken broth, low salt
or vegetable broth |
|
| 1E+1 | ml |
red curry paste
more or less to taste |
*
|
| 226.8 | g |
green beans
trimmed and cut into 1-inch pieces |
|
| 15 | ml |
brown sugar, light
|
|
| 11 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
or to taste |
|
| 118 | ml |
cilantro
freshly chopped |
|
| 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, 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.
