ZUMBA - Jeanee Duval

Red curry with vegetables


This is one of my favorite recipes. It's a bit of work though. I like to have brown rice and a veggie egg roll along with the red curry vegetables.

RECIPE
1 14-oz package extra-firm tofu (rinse, cut into strips and marinate in soy sauce (I usually marinate it before I leave for work). Cover each piece in flour. Flash fry in vegetable oil. Set aside on a plate)

1 pound sweet potato, pealed cut into 1-inch cubes (before you peal: rinse sweet potato and wrap in foil. Bake @ 400 for 30 min. Potatoes should still be firm - 1/2 done. Cool, peal and cut. This makes the potatoes easier to peal.)

1 12-oz can “lite” coconut milk

1/2 cup vegetable broth

1-2 teaspoons red Thai curry paste

1/2 pound green beans, trimmed and cut into 1-inch pieces (or use frozen)

1 tablespoon brown sugar

2 teaspoons lime juice

1/2 teaspoon salt

1/3 cup chopped fresh cilantro

1 lime quartered

Add coconut milk, broth and curry paste to taste (I use 1 teaspoon) in a medium saucepan. Bring to a boil (watch it or it’ll overflow); reduce to a simmer. Add sweet potatoes and cook, covered, stirring occasionally until the sweet potato is just tender, about 4 min.

Meanwhile prepare the tofu.

Add green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender and crisp, 2 – 4 min.

Stir in lime juice and salt.

Ladle the stew in a bowl. Or in a bowl over rice. Place cut tofu on top. Sprinkle w/ cilantro and serve w/ lime wedges.