Red Curry with Vegetables

Red Thai curry paste, which seasons this dish, is a helpful mix of chile peppers, garlic, lemongrass and galanga (a root that is comparative in essence to ginger). It can pack a considerable measure of hotness, so make certain to taste as you go. Search for the curry glue in containers or jars in the Asian area of the general store or claim to fame store. Make it a Meal: Ladle the stew over rice to drench up each touch of the flavorful sauce.

A bowl of red curry with a colorful assortment of vegetables.
Image by Varun Kulkarni from Pixabay

Makes: 4 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes



4 teaspoons canola oil, divided

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



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.

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