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Red Curry with Vegetables

:  October/November 2006

Your rating: None Average: 3.7 (104 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

Makes: 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


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, formal
Vegan
Vegetarian
Budget
Entertaining, casual
Ease of Preparation
Moderate
Type of Dish
Main dish, vegetarian
Soups/stews
Total Time
45 minutes or less
Servings
4
Ethnic/Regional
Asian
Thai
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low sodium
High calcium
High fiber
High potassium
Gluten free
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
October/November 2006
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