Red Curry with Sweet Potatoes and Tofu
- Prep Time 0:15
- Cook Time 0:15
- Estimated Cost $8.50
- 7 Comments
I’ve had Thai curry on the brain after an epic visit to Marnee Thai earlier this week. Soft tofu and curry-soaked vegetables swimming in creamy coconut milk…ohhhh yeah. Fortunately it’s about as easy to cook as making a stir-fry. It’s nice over rice, but I like it on its own as well.
- 1-2 tbsp red curry paste. I like this kind $2 for 4 oz.
- 1 15-oz. can coconut milk $1
- 1-2 tbsp brown sugar Pantry
- 1 tbsp soy sauce Pantry
- freshly ground pepper to taste Pantry
- 2 medium sweet potatoes or yams, scrubbed and cut into 1' pieces $1
- 8 oz. firm tofu, cut into 1" cubes $1 for 14 oz.
- 1/2 red onion, quartered $0.50
- 3 garlic cloves, chopped Pantry
- 1 head broccoli, cut into florets $0.50
- 1 red bell pepper, cut into 1" chunks $1.25
- 1 jalapeño, sliced into rounds (remove seeds if you don’t like spicy) $0.25
- 1 handful fresh cilantro, chopped $1 for a bunch
Recipe Serves 2-3
- In a medium frying pan, whisk together the curry paste to taste (be careful, as it can be spicy in large amounts) and coconut milk. Add brown sugar to taste, soy sauce and black pepper. Stir well.
- Bring heat to medium and add sweet potatoes. Cook, covered for 5 minutes. Add tofu, onion, garlic and broccoli florets. Stir gently to incorporate. Reduce heat to medium-low, cover and cook for 12-15 minutes, or until sweet potatoes yield easily to a fork.
- Serve over rice if desired, garnished with jalapeño slices and fresh cilantro.