Thai Red Curry - tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Tofu, extra firm, 1/3 blockYellow Bell Pepper, 1/3cupZucchini, .33 cup, sliced (remove)Mushrooms, Fresh, White Button, Sliced - about 4 or 5Celery, raw, 2 stalk, large (11"-12" long) choppedBaby Carrots, raw, 10 medium sliced in threes*1 med yellow onion, .5 serving choppedGarlic, 2 clove Ginger, ground, 1 tsp *Canola Oil, 1 tsp Soybean Oil, 1 tsp Coconut Milk (Silk), .5 cup Water, tap, .5 cup Chobani 0% Plain Greek Yogurt 1/2 cup*Condiments, Thai Kitchen Red Curry Paste, 4 tbsp (ish)
mince garlic and ginger, throw them in a pan with oil,
chop up the onion and toss that in, stir while chopping up other veg and tofu
throw in the carrots and celery first and cook for a bit, then other veg, dribble sesame oil on it, stir, put in paste and pour in water and coconut milk. stir until paste is dissolved. cover and let simmer for 10 minutes, taste for heat, if too spicy, add greek yogurt
serve with rice if you like (red rice is delicious)
Serving Size: it's really spicy so serving sizes are a bit smaller - about a cup
Number of Servings: 4
Recipe submitted by SparkPeople user DETERMINEDYIN.
chop up the onion and toss that in, stir while chopping up other veg and tofu
throw in the carrots and celery first and cook for a bit, then other veg, dribble sesame oil on it, stir, put in paste and pour in water and coconut milk. stir until paste is dissolved. cover and let simmer for 10 minutes, taste for heat, if too spicy, add greek yogurt
serve with rice if you like (red rice is delicious)
Serving Size: it's really spicy so serving sizes are a bit smaller - about a cup
Number of Servings: 4
Recipe submitted by SparkPeople user DETERMINEDYIN.
Nutritional Info Amount Per Serving
- Calories: 148.4
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 656.1 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.1 g
- Protein: 10.9 g
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