How to make it

  • Drain the tofu and wrap well in a clean dishcloth. Place under a heavy weight and let stand at least 2 hours (basically while you’re preparing the rest of the curry).
  • Combine the coconut milk and broth in a large, deep pot and bring to a simmer.
  • Stir in the curry paste, Sriracha, salt and spices and cook 3 minutes.
  • Add the sweet potatoes, onions and carrots See Photo. Cover and cook 20 minutes, stirring occasionally.
  • Stir in the cauliflower, water chestnuts, zucchini and broccoli See Photo. Re-cover and cook 15 minutes.
  • Stir in the tofu, green beans and green garlic. Cook (uncovered) until the vegetables are cooked and the liquid is reduced, about 15-20 minutes.
  • Stir in the green onions.
  • Serve over rice with minced lime (or Thai) basil.

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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 454.4
    Total Fat: 19.5 g
    Cholesterol: 0.0 mg
    Sodium: 1,287.0 mg
    Total Carbs: 53.8 g
    Dietary Fiber: 8.4 g
    Protein: 13.9 g
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