Red Curry with Vegetables
Recipe from EatingWell

Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.

Red Curry with Vegetables

by 3  people

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  • 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
  • 3   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 
  • 1/3  cup 
    chopped fresh cilantro
  • 1   
    lime, quartered
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.
Nutrition information
Per Serving: cal. (kcal) 348, Fat, total (g) 16, sat. fat (g) 6, carb. (g) 41, Monosaturated fat (g) 4, fiber (g) 7, pro. (g) 13, vit. A (IU) 19436.09, vit. C (mg) 26.57, sodium (mg) 451, Potassium (mg) 578, calcium (mg) 252.42, iron (mg) 2.7, Vegetables () 1, Starch () 2.5, Medium-Fat Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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