Red Curry with Tofu and Vegetables

Recipe by The FruitGuys

INGREDIENTS

  • 1-2 sweet potatoes, cut into 1-inch cubes
  • One head broccoli, rinsed and chopped
  • One bunch of rainbow chard, de-stemmed, and coarsely chopped
  • One package of tofu, rinsed, patted dry, and cut into 1-inch cubes
  • One 14-ounce can of coconut milk
  • 1/2 cup vegetable broth or chicken broth
  • Four teaspoons canola oil
  • 1-2 teaspoons red Thai curry paste
  • One tablespoon brown sugar
  • Two teaspoons lime juice
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh cilantro

PREPARATION

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat.
  2. Add tofu and cook, turning over with a spatula every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate and set aside.
  3. Heat the remaining two teaspoons oil over medium-high heat. Add sweet potato and cook, occasionally stirring, for 3 to 4 minutes.
  4. Add broccoli and sauté for an additional 2 to 3 minutes.
  5. Add the chard and sauté until the leaves start to wilt (2 to 3 minutes).
  6. Add coconut milk, broth, and curry paste to taste.
  7. Bring to a boil and then reduce to a simmer and cook, covered, occasionally stirring, until the sweet potato is just tender about 4 minutes.
  8. Add the tofu and brown sugar; return to a simmer and cook, covered, occasionally stirring, until the broccoli is tender-crisp (2 to 4 minutes).
  9. Stir in lime juice and salt.
  10. Serve hot over brown or white steamed rice. Sprinkle with a garnish of chopped cilantro (optional.)

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