Red Curry With Vegetables (Easy) Recipe

Name: Red Curry With Vegetables (Easy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp canola oil, divided; 1 14-oz package extra firm tofu rinsed, patted dry and cut into 1 inch cubes; 1 lb sweet potato,m 1 inch cubes; 1 14-oz can coconut milk; 1/2 C vegetable broth; 1/2 can (2 oz) red Thai curry paste; 1/2 lb green beans, trimmed and cut into 1-inch pieces; 1 TBS brown sugar; 2 tsp lime juice; 1/2 tsp salt; 1/3 C chopped fresh cilantro; 1 lime, quartered

Servings: persons

4 tsp canola oil, divided
1 14-oz package extra firm tofu rinsed, patted dry and cut into 1 inch cubes
1 lb sweet potato,m 1 inch cubes
1 14-oz can coconut milk
1/2 C vegetable broth
1/2 can (2 oz) red Thai curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 TBS brown sugar
2 tsp lime juice
1/2 tsp salt
1/3 C chopped fresh cilantro
1 lime, quartered

1
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
2
Heat remaining 2 tsp oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milt, broth, and curry paste to taste. Bring to boil; reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add 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. Stir in lime juice and salt. Sprinkle cilantro and serve with lime wedges.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tsp canola oil, divided, 1 14-oz package extra firm tofu rinsed, patted dry and cut into 1 inch cubes, 1 lb sweet potato,m 1 inch cubes, 1 14-oz can coconut milk, and more.

Yes, Red Curry With Vegetables (Easy) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry With Vegetables (Easy)

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