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

Ingredient Checklist

Directions

Instructions Checklist
  • 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;

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/08/2013
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. Read More
Rating: 4 stars
03/06/2012
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 Read More
Rating: 4 stars
02/01/2012
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. Read More
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Rating: 2 stars
11/09/2011
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. Read More
Rating: 4 stars
10/30/2011
Love it Read More
Rating: 4 stars
10/30/2011
good stuff. i will double the sauce next time. Read More
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Rating: 4 stars
10/30/2011
This dish is really good my boyfriend and I love it. The lime really brightens up the flavors I always serve it with lime wedges as garnish. Read More
Rating: 4 stars
10/30/2011
If I could give this a five-star for flavour I would but the tofu knocked it back a two stars. The sauce is spectacular! I wrote about it in my cooking blog "Eating the Rainbow". http://superfoodsyear.blogspot.com/2010/05/will-meatless-recipe-never-end-he.html Read More
Rating: 4 stars
10/30/2011
Just based on what I had on hand I used frozen baby green peas instead of green beans. It was delicious! I agree that chicken or shrimp would be great in this dish but I also really enjoyed the tofu. I quite like curries on top of brown jasmine rice too. Read More
Rating: 4 stars
10/30/2011
Bland. I don't understand how a thai red curry sauce could be so bland but somehow it ended up that way. I did add a can of baby corn to it but the corn shouldn't have thrown off the flavor that much. The recipe calls for 1 - 2 tsp of red curry paste. I used a Taste of Thai red curry paste - SIX teaspoons and it still came out bland. I don't know if I did something wrong or what. At the end I even tried adding more lime juice and some fish sauce to try to make it less bland. I know it wasn't the tofu because I usually order tofu when I go out to dinner. I want to make it again to see if I can salvage it but I won't at the risk it will come out super bland again. Read More
Rating: 4 stars
10/30/2011
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. Read More
Rating: 4 stars
10/29/2011
not heart healthy - too much (%) sat fat - good flavor though. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 2 stars
10/29/2011
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. Read More