Red Curry with Vegetables
Red Curry with Vegetables could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. For $2.1 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 311 calories, 11g of protein, and 13g of fat. 2353 people have made this recipe and would make it again. If you have low sodium chicken broth, canolan oil, lite coconut milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is a reasonably priced recipe for fans of Indian food. It is brought to you by Eating Well. With a spoonacular score of 71%, this dish is good. If you like this recipe, take a look at these similar recipes: Thai Red Curry with Vegetables, Thai Red Curry With Vegetables, and Thai Red Curry with Vegetables.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
1 tablespoon brown sugar
4 teaspoons canola oil, divided
1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1/3 cup chopped fresh cilantro
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 lime, quartered
2 teaspoons lime juice
1 14-ounce can lite coconut milk
1/2 cup vegetable broth or reduced-sodium chicken broth
1/2 teaspoon salt
1 pound sweet potato, cut into 1-inch cubes
1-2 teaspoons red Thai curry paste
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total.
3. Transfer to a plate.
4. Heat the remaining 2 teaspoons oil over medium-high heat.
5. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
6. 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.
7. 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 Information:
covered percent of daily need
