Red Curry with Vegetables

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 40MIN

Ingredients

4 tsp canola oil, divided
14 oz extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potato, cut into 1-inch cubes
14 oz lite coconut milk
½ cup vegetable broth or reduced-sodium chicken broth
2 tsp Thai red curry paste
½ lb green beans, trimmed and cut into 1-inch pieces
1 Tbsp brown sugar
2 tsp lime juice
½ tsp salt
⅓ cup chopped fresh cilantro
1 lime, quartered

Directions

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.