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Red Curry With Vegetables

We've got some blood pressure problems in the family, so we're taking dietary measures.

Ingredients

  • 4 tsp canola oil, divided
  • 1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
  • 1 lbs sweet potato, cut into 1-inch cubes
  • 1 14-ounce can lite coconut milk
  • ½ c vegetable broth or reduced-sodium chicken broth
  • 1-2 teaspoons red Thai curry paste
  • ½ lbs green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp brown sugar
  • 2 tsp lime juice
  • ½ tsp salt
  • 1/3 c chopped fresh cilantro
  • 1 lime, quartered

Instructions

  1. 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.

  2. 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.

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