Red Curry With Tofu & Vegetables

Total Time
45mins
Prep 20 mins
Cook 25 mins

Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.

Ingredients Nutrition

Directions

  1. Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
  2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
  3. 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.
  4. 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.
  5. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

Reviews

(7)
Most Helpful

This would be a good side dish without the tofu. There's a whole lot of sauce so rice is a must. I love spicy food and found 2 tsp of red curry paste quite hot; I'm sure it depends on the brand but with mine, any more would be too much.

FLKeysJen January 14, 2009

What a great curry. I used the entire amount of red curry but no oil, I just sprayed the pan with Pam. I did not have gr beans on hand so I subbed corn. I found that I needed to add about 1/2 cup extra broth but that may be because I did not use lite coconut milk. This is so easy to make and so full of flavour. Thanks for the recipe.

Cilantro in Canada December 22, 2008

My boyfriend and I absolutely loved this. I'm not a big fan of cilantro so I left it out and I added 2Tbsp of the curry sauce because we like our food spicey.

busybee_jrs November 28, 2007

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