Thai Red Curry
From phaggood 16 years agoIngredients
- Original Recipe shopping list
- 4 tsp canola oil shopping list
- 1 14oz can extra firm tofu, rinsed, patted dry and cut shopping list
- into 1" cubes shopping list
- 1 lb sweet potato, cut into 1" cubes shopping list
- 1/2 cup veg or reduced-sodium chick broth shopping list
- 1-2tsp red Thai curry paste shopping list
- 1/2 lb green beans, trimmed and cut into 1" pieces shopping list
- 1 tbsp brown sugar shopping list
- 1/2 tsp salt shopping list
- 2 tsp lime juice shopping list
- 1/3 cup chopped cilantro shopping list
- 1 lime, quartered shopping list
- Substitutions: shopping list
- canola - ghee shopping list
- sweet potato - white Idaho shopping list
- Thai curry - 2 heaping tbsp Patak's mild curry paste in the jar shopping list
- brown sugar - skipped shopping list
- extra firm tofu - thawed from frozen; I like my tofu to have some chewability; freezing makes it as chewy as fried w/o the oil or baked w/o the shrinkage shopping list
- fresh cilantro - dried, 2 tbsp shopping list
- salt - skipped shopping list
How to make it
- 1. heat 1/2 the canola oil in large skillet, add tofu and cook
- stirring every 2-3min until browned, 6-8min total and
- remove to plate.
- 2. Heat remaining oil, add potato and cook, stirring occasionally,
- until browned, 4-6min. Add coconut milk, broth and curry paste
- (to taste), bring to boil, reduce to simmer and cook covered
- until potato is just tender. Add tofu, green beans and brn sugar,
- return to simmer and cook until beans are tender-crisp; 4-6min. Stir
- in lime juice and salt, sprinkle w/ cilantro and serve w/ lime
- wedges.
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