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Red Curry with Vegetables Recipe

   
 

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     Red Curry with Vegetables

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Preptime   40/40

Ingredients
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemon
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 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

Instructions
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.
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). 2 Carbohydrate Serving Exchanges- 2 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat
Serving Suggestions
serving size 1 1/2 cups


Originally Submitted
10/26/2010





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