A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
42 minIngredients
Directions
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, about 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil. Add sweet potato and cook, stirring occasionally, until browned, about 5 minutes. Add coconut milk, broth and red curry paste to taste.
Bring to a boil, then reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, 4 to 5 minutes.
Add tofu, green beans and brown sugar, return to a simmer and cook, covered, stirring occasionally, until the green beans are tender crisp, 3or 4 minutes.
Stir in lime juice and salt. Sprinkle with cilantro leaves on top. Serve warm over steamed rice with lime wedges.
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