Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30412/
Red Curry with Vegetables
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.
Yield: 4 servings, about 1 1/2 cups each
Preparation Time: 40 minutes
Ingredients
| 4 | teaspoons | canola oil, divided | |
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| 1 | package | (14 oz) extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes | |
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| 1 | pound | sweet potato, cut into 1-inch cubes | |
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| 1 | can | (14 oz) lite coconut milk | |
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| 1/2 | cup | vegetable broth or reduced-sodium chicken broth | |
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| 1-2 | teaspoons | red Thai curry paste | |
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| 1/2 | pound | green beans, trimmed and cut into 1-inch pieces | |
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| 1 | Tablespoon | brown sugar | |
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| 2 | teaspoons | lime juice | |
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| 1/2 | teaspoon | salt | |
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| 1/3 | cup | chopped fresh cilantro | |
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| 1 | lime, quartered | ||
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Nutrition Facts
Yield: 4 servings, about 1 1/2 cups each
Approximate Nutrient Content per serving:
| Calories: | 313 | |
| Calories From Fat: | 144 | |
| Total Fat: | 16g | |
| Saturated Fat: | 6g | |
| Cholesterol: | 0mg | |
| Sodium: | 473mg | |
| Total Carbohydrates: | 34g | |
| Dietary Fiber: | 7g | |
| Protein: | 13g |
Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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, 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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30412/
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