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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (304g) Recipe makes 4 servings The following items or measurements are not included below: Thai red curry paste kaffir lime leaves |
||
| Calories 342 | ||
| Calories from Fat 290 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.2g | 49% | |
| Saturated Fat 27.1g | 135% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1072mg | 44% | |
| Potassium 723mg | 20% | |
| Total Carbohydrate 11.0g | 3% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.3g | ||
| Protein 9.7g | 19% | |
Thai Tofu and Green Bean Red Curry
By: Sue L
Feb 8, 2004
This is a versatile recipe, where other vegetables or even other meats, such as chicken, could be substituted. If using meat in the recipe, do allow longer simmering time until the meat is cooked through. Shrimp do not need a long cooking time however, and only need to cook until they turn pink and curl. Overcooking them would make them tough. But tofu is best in this recipe, as it absorbs the flavor of the curry paste, and also is very healthy. Recipe by Judy Bastyra. Posted by request.
SERVES 4 -6
Ingredients
- 2 1/2 cups unsweetened coconut milk
- 1-2 tablespoon Thai red curry paste
- 3 tablespoons fish sauce
- 2 teaspoons palm sugar or light brown sugar
- 3 1/4 cups button mushrooms
- 1 cup green beans, trimmed
- 6 ounces firm tofu, rinsed,drained,and cut into 3/4 inch cubes
- 4 kaffir lime leaves, torn
- 2-4 fresh hot red chilies or Thai chiles, chopped (amount to taste)
- fresh cilantro leaves (coriander)
Directions
1
Heat approximately 1/3 of the coconut milk in a large pan.2
When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.3
Add the cleaned mushrooms and cook 1 minute.4
Pour in the rest of the coconut milk and bring to a boil.5
Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.6
Add the kaffir lime leaves and hot chillies.7
Garnish with cilantro before serving.8
Serve with hot cooked rice, if desired.
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- Course > Main Dish > Curries
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Green/Yellow Beans
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: ddpd
On May 17, 2005
Very tasty, easy to make. I used much more vegetables, and Thai green curry paste because that's what I had. I think next time I will heed other reviewer's comments about 'too wet'. A keeper!
From: Renegade Chef
On Jul 16, 2007
This was my first try at making a Thai dish. I couldn't find the lime leaves and I forgot to buy curry paste so I had to improvise a little. I substituted a bay leaf and some drops of lime juice for the kaffir lime leaves and I made my own curry paste with a super simple recipe here on Zaar. Two Thai chilies were plenty, and I used extra firm tofu. Next time I'd like to stir fry the green beans and the tofu ahead of time--to tenderize the greens slightly and to help firm up the tofu a little more.
From: Roosie
On Jul 8, 2004
Green beans are kind of a surprising ingredient in Thai food (at least to me), but this is still really delicious! I only had about 5 mushrooms on-hand so I used those, about 1/4 of a red bell pepper, 16-oz tofu and 2 cups green beans. I also only used only 1 can of coconut milk rather because we don't like it too wet. Other than that, I made as directed. Very tasty! A very unique, very delicious and quick Thai dish. Oh, we did put the green beans in first because we were worried about how long they would take to cook, which worked well. I was surprised at how well the green bean flavor paired with the coconut milk and tofu- none of those are usually in recipes together that I've seen. Thanks for another winner, Sue!
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