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Red Curry with Vegetables

kept byphoenyx7
recipe by

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

  1)   Heat 2 teaspoons of 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 of oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned or 4-5 minutes. 

3)    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.

4)    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.

Nutrition per serving:

348 calories; 16 g fat; 0 mg cholesterol; 41 g carbohydrates; 13 g protein; 7 g fiber; 451 mg sodium; 578 mg potassium; vitamin A (400% daily value), vitamin C (45% daily value), calcium (25% daily value), Iron (15% daily value).

4 servings, about 1 1/2 cups each

Total Time: 40 minutes




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