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. Source: EatingWell Magazine, October/November 2006

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Ingredients

Directions

  • 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.

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  • 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 Facts

312 calories; 15.6 g total fat; 6.2 g saturated fat; 502 mg sodium. 666 mg potassium; 33.3 g carbohydrates; 6.1 g fiber; 12 g sugar; 12.8 g protein; 5719 IU vitamin a iu; 25 mg vitamin c; 39 mcg folate; 240 mg calcium; 3 mg iron; 52 mg magnesium; 3 g added sugar;

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15 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 0
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  • 1 star values: 0