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Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 2 teaspoons minced garlic

  3. 1/4 cup red curry paste

  4. 1 tablespoon dark brown sugar

  5. 2 (13 1/2-ounce) cans light coconut milk

  6. 2 1/2 cups organic vegetable broth

  7. 1/4 cup fresh lime juice

  8. 1/4 cup thinly sliced peeled fresh ginger

  9. 2 tablespoons lower-sodium soy sauce

  10. 2 cups thinly sliced carrot (about 4)

  11. 1 1/2 cups (1-inch) pieces green beans (8 ounces)

  12. 1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes

  13. 3/4 cup fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.

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