Red Curry With Tofu Vegetables

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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.

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Steps

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Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.

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Add the tofu and cook , stirring every 2-3 minutes , until browned , about 6-8 minutes total.

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Transfer to a plate.

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Heat the remaining 2 teaspoons oil over medium-high heat.

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Add sweet potato and cook , stirring occasionally , until browned , 4 to 5 minutes.

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Add coconut milk , broth and curry paste to taste.

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Bring to a boil.

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Reduce to a simmer and cook , covered , stirring occasionally , until the sweet potato is just tender , about 4 minutes.

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Add the tofu , green beans and brown sugar.

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Return to a simmer and cook , covered , stirring occasionally , until the green beans are tender-crisp , 2 to 4 minutes.

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Stir in lime juice and salt.

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Sprinkle with cilantro and serve with lime wedges , over rice if desired.

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Ingredients

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canola oil, extra firm tofu, sweet potato, light coconut milk, vegetable broth, thai red curry paste, green beans, brown sugar, lime juice, salt, fresh cilantro, lime