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Red Curry with Vegetables

:  October/November 2006

Your rating: None Average: 3.6 (75 votes)

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.


READER'S COMMENT:
"not heart healthy - too much (%) sat fat - good flavor, though. "
Red Curry with Vegetables Recipe

4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low sodium | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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
  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1-2 teaspoons red Thai curry paste
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • 1 lime, quartered

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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.

Nutrition Bonus: Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).

Carbohydrate Servings: 2

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


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Recipe Categories

Holiday
New Year's Eve
Type of Dish
Main dish, vegetarian
Soups/stews
Health & Diet Considerations
Gluten free
High potassium
High fiber
High calcium
Low sodium
Low cholesterol
Low calorie
Diabetes appropriate
Total Time
45 minutes or less
Preparation/ Technique
Saute
Style/Theme
Vegetarian
Vegan
Entertaining, formal
Entertaining, casual
Budget
Servings
4
Ethnic/Regional
Thai
Asian
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Moderate
Main Ingredient
Vegetarian, soy
Publication
October/November 2006
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