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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.3
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 450.8 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 11.8 g

View full nutritional breakdown of Red Curry with Vegetables calories by ingredient
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Red Curry with Vegetables



From Eating Well From Eating Well
Number of Servings: 4


    * 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 parsley
    * 1 lime, quartered


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.

4 servings, about 1 1/2 cups each

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