Red Curry with Vegetables

Red Curry with Vegetables

15 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 teaspoons canola oil, divided
  • 1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
  • 1 pound sweet potato, cut into 1-inch cubes
  • 1 14-ounce can lite coconut milk
  • ½ cup vegetable broth or reduced-sodium chicken broth
  • 1-2 teaspoons red Thai curry paste
  • ½ pound green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • ½ teaspoon salt
  • ⅓ cup chopped fresh cilantro
  • 1 lime, quartered


  • Active

  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 312 calories; 16 g fat(6 g sat); 6 g fiber; 33 g carbohydrates; 13 g protein; 39 mcg folate; 0 mg cholesterol; 12 g sugars; 3 g added sugars; 5,719 IU vitamin A; 25 mg vitamin C; 240 mg calcium; 3 mg iron; 502 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin A (114% daily value), Vitamin C (42% dv), Calcium (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ starch, 1 vegetable, 1 medium-fat meat, 2 fat

Reviews 15

January 08, 2013
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By: EatingWell User
Since all of these reviews scared me into thinking it would be too bland... I added a bunch of different stuff to spice it up! I sauteed the tofu with onion powder, garlic powder, cayenne, and chopped garlic, and sauteed the sweet potatoes with all but the chopped garlic. I ended up using 3 Tablespoons of the curry paste I chose (Patak's mild corriander and garlic curry paste,) and added some Thai Chili Garlic paste as well. I used some sour cream, cinnamon, vanilla flavoring, and a little more lime juice and salt than recommended. I guess I used too many green beans/sweet potato, because I had to add a little more chicken broth near the end before I simmered it all. Oh! And I used unsweetened Coconut Cream (on accident, actually,) and the consistency was very creamy and delicious. In the end I was very pleased; not bland at all! It was very savory and filling, I served it over long grain brown rice.
March 06, 2012
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By: EatingWell User
Tasty, but needs some adjustments Like other reviewers, I found the flavor of the dish to be yummy, just not strong enough. I used 3 heaping teaspoons of curry paste and didn't feel like that was enough - in the future, I'd go for 2 T like some others recommended. I also subbed some chicken for the tofu (I even marinated it in some curry paste, lime juice, and oil beforehand and the flavor was still pretty subtle). Pros: good flavor Cons: subtle flavor
February 01, 2012
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By: nk.chiemelu
Really good with a few adjustments As written, this probably would have been a forgettable dish but I doubled the amount of broth and cilantro and used 2 tablespoons of curry paste. Really good. The flavor should come from the curry paste so you really have to add a lot.
November 09, 2011
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By: EatingWell User
Bland... Needs more flavor Followed directions with the addition of onions and red peppers. Found this curry to be very bland, maybe it's because of the sweetness of the potatoes with the coconut milk and then adding brown sugar. While eating, I added a little cumin, cayenne & extra curry. It helped a bit, but don't think I'll make this recipe again.
March 21, 2011
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By: EatingWell User
Not enough flavor Like some of the other reviews indicate, this was too bland for me. I was really surprised, since I'm not someone who who likes food too spicy. It seems like the flavor COULD be interesting if it had more heat. I think I will try it again, but I'll add A LOT more of the curry paste.
February 10, 2011
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By: SoCalCook
A great start... I follwed other's advice and doubled the sauce, added twice the Curry paste, and substituted shrimp instead of the tofu. I also had brown basmanti rice that I put under the curry when served which was great! Next time, a few things I will add are: Mushrooms, onion and eggplant! Pros: Easy, lots of flavor, healthy! Cons: Not enough Vegetables
January 29, 2011
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By: cmb242
Delicious Loved this recipe. It was very easy and tasted great. I substituted peas instead of green beans, as that was all I had. Just a couple of notes: I cut the potato in cubes much smaller than 1 inch, and cooked them in the coconut milk for three times the length it called for and the potatoes still weren't cooked. I used three tablespoons of red curry paste and it was mild to medium. I served it over brown basmati rice and with naan. As another reviewer noted, this doesn't make much sauce, and I like a lot! Next time I think I'd use 2/3 of the amount of vegetables and tofu, or double the sauce.
October 27, 2010
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By: EatingWell User
not heart healthy - too much (%) sat fat - good flavor, though.
August 28, 2010
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By: EatingWell User
I did not find this bland, but added about 4 teaspoons of red curry paste ( just worked better with the brand I purchased) and used chicken rather than tofu and chicken broth. I found it to be sweet hot, like many red curries at restaurants. I think red curry's are more on the medium side of curry's, so if you're looking for something hot try a yellow curry or vindaloo.
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