Recipe

Thai Red Curry Recipe

Add Step-by-Step Photos	Phaggood / All my dishes 10 months, 2 weeks ago There's a Thai restaurant in Hamtramck that has a curry & coconut milk dish that they call "Middle Eastern Curry" that I really like, but have never found a recipe for until a recent issue of "Eating Well". I made it last we... More Prep:15m Cook:30m Servings:4	Phaggood
	thai easy tasty not spicy

Does this look good? Yeah! / Nope

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Ingredients

Original Recipe

4 tsp canola oil

1 14oz can extra firm tofu, rinsed, patted dry and cut

into 1" cubes

1 lb sweet potato, cut into 1" cubes

1/2 cup veg or reduced-sodium chick broth

1-2tsp red Thai curry paste

1/2 lb green beans, trimmed and cut into 1" pieces

1 tbsp brown sugar

1/2 tsp salt

2 tsp lime juice

1/3 cup chopped cilantro

1 lime, quartered

Substitutions:

canola - ghee

sweet potato - white Idaho

Thai curry - 2 heaping tbsp Patak's mild curry paste in the jar

brown sugar - skipped

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

fresh cilantro - dried, 2 tbsp

salt - skipped

Directions

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