Skillet Thai Curry with Sweet Potatoes and Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 341.7
- Total Fat: 18.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,391.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.8 g
- Protein: 14.4 g
View full nutritional breakdown of Skillet Thai Curry with Sweet Potatoes and Tofu calories by ingredient
Introduction
Cook's Illustrated Recipe using Thai Kitchen 10 minute simmer sauce in place of coconut milk + red curry paste Cook's Illustrated Recipe using Thai Kitchen 10 minute simmer sauce in place of coconut milk + red curry pasteNumber of Servings: 4
Ingredients
-
14 ounces extra firm tofu
2 tablespoons vegetable oil
Thai Kitchen 10 minute simmer sauce (substituted for 1-1.5 tablespoons red curry paste + 1 14 oz can coconut milk+1/4 cup water)
2 tablespoons fish sauce
4 teaspoons light brown sugar
2 medium sweet potatoes
1 medium red bell pepper
1/2 pound snow peas, strings removed
1/2 cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice
Directions
1. Slice the tofu into 3/4 planks, dry thoroughly be squeezing gently on clean towel, and cut tofu into cubes.
2. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until shimmering. Add the tofu and cook until golden brown on both sides- about 2 minutes per side. Transfer to a plate and set aside.
3. Cook simmer sauce, fish sauce, light brown sugar. Add the sweet potatoes and tofu and bring to a simmer. Turn heat to low, cover, and cook until potatoes are tender, 15-20 minutes
4. Add the red bell pepper and snow peas, increase the heat to medium low and continue to cook, covered until the peas are tender crisp about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.
2. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until shimmering. Add the tofu and cook until golden brown on both sides- about 2 minutes per side. Transfer to a plate and set aside.
3. Cook simmer sauce, fish sauce, light brown sugar. Add the sweet potatoes and tofu and bring to a simmer. Turn heat to low, cover, and cook until potatoes are tender, 15-20 minutes
4. Add the red bell pepper and snow peas, increase the heat to medium low and continue to cook, covered until the peas are tender crisp about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.