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20 minute dinner recipes

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Red Curry with Vegetables

http://www.eatingwell.com/recipes/red_curry_with_vegetables.html

From EatingWell:  October/November 2006

Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.

4 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat 2 teaspoons 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 the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. 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. 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. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

Nutrition

Per serving : 348 Calories; 16 g Fat; 6 g Sat; 4 g Mono; 0 mg Cholesterol; 41 g Carbohydrates; 13 g Protein; 7 g Fiber; 451 mg Sodium; 578 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat