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    You are in: Home / Recipes / Thai Tofu and Green Bean Red Curry Recipe
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    Thai Tofu and Green Bean Red Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sue Lau's Note:

    This is a versatile recipe, where other vegetables or even other meats, such as chicken, could be substituted. If using meat in the recipe, do allow longer simmering time until the meat is cooked through. Shrimp do not need a long cooking time however, and only need to cook until they turn pink and curl. Overcooking them would make them tough. But tofu is best in this recipe, as it absorbs the flavor of the curry paste, and also is very healthy. Recipe by Judy Bastyra. Posted by request.

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    Units: US | Metric


    1. 1
      Heat approximately 1/3 of the coconut milk in a large pan.
    2. 2
      When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
    3. 3
      Add the cleaned mushrooms and cook 1 minute.
    4. 4
      Pour in the rest of the coconut milk and bring to a boil.
    5. 5
      Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
    6. 6
      Add the kaffir lime leaves and hot chillies.
    7. 7
      Garnish with cilantro before serving.
    8. 8
      Serve with hot cooked rice, if desired.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on July 09, 2011


      Very good recipe. I only used 2 Tablespoons of fish sauce and 1 Tablespoon of red curry and it was perfect. The sauce is delish. However, I am not sure why but I don't like the green beans in this recipe. The green beans taste out of place. So, The next time, I think I would use red and green bell peppers.

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    • on March 09, 2011


      This is a wonderful dish. I steamed the green beans for about 15 min before combining them in the sauce so they would absorb the flavor of the sauce, and they turned our crisp. Next time I'll try asparagus.

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    • on April 22, 2010


      Oh my gosh this was delicious. I doubled the recipe and found that double the sauce was too much, maybe next time will use 4 cups coconut milk instead of 5. I substituted chopped baby portabella mushrooms, 4 serrano chiles, and lime juice instead of kaffir lime leaves. I also crisped up the tofu separately in peanut oil and added it near the end. And the results were wonderful. Will definitely make again and again. Thanks for posting!

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    Read All Reviews (8)


    Nutritional Facts for Thai Tofu and Green Bean Red Curry

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.1
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 27.1 g
    Cholesterol 0.0 mg
    Sodium 1089.7 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.9 g
    Sugars 3.9 g
    Protein 9.6 g

    The following items or measurements are not included:

    Thai red curry paste

    kaffir lime leaves

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