How to make it

  • Get the butter melting in a pretty big non stick pan.
  • Cut up you tofu into bite sized pieces.
  • Turn up the heat to get the butter sizzling a little.
  • Add the tofu a handful at a time. Push them around every once in awhile.
  • While your tofu is browning pour both cans of coconut milk into a pot and put it on medium heat to get it boiling gently.
  • Gently boil the coconut milk for 8-10 minutes. You'll start to smell coconut when it is done.
  • Now add green curry paste and stir it in.
  • Boil it again for another 1 or 2 minutes.
  • Dump the coconut milk curry mixture into the pan with the tofu.
  • Put over a medium low heat.
  • Add the chiles, diced sweet potato, sugar, fish sauce, salt and ginger. Stir them up.
  • Simmer that vigorously until the sweet potatoes are tender, about 10 minutes.
  • Serve over white rice, jasmine is good.
  • Garnish, now this is important. Garnish this with plenty of fresh cilantro and basil. Top that with some plain yogurt and then squeeze a lime wedge over the whole thing. you could even squeeze two if you wanted. You are really going to like this.

Reviews & Comments 1

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  • valinkenmore 8 years ago
    Love Thai food and this sounds really great. Will definitely give this a try!
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