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Nutrition Facts

Serving Size 1 (290g)

Recipe makes 6 servings

The following items or measurements are not included below:

Thai red curry paste

14 ounces light coconut milk

vegetable stock

Calories 197
Calories from Fat 71 (36%)
Amount Per Serving %DV
Total Fat 8.0g 12%
Saturated Fat 1.3g 6%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 815mg 33%
Potassium 786mg 22%
Total Carbohydrate 26.5g 8%
Dietary Fiber 4.8g 19%
Sugars 8.1g
Protein 10.1g 20%

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Thai Tofu and Squash Curry

Recipe #147326 | 45 min | 30 min prep | add private note

By: Roosie
Dec 5, 2005

From Canadian Living magazine. rRecommended for tofu lovers and/or fans of Thai-inspired dishes.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
  2. 2
    Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
  3. 3
    In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
  4. 4
    Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
  5. 5
    Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
  6. 6
    Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
  7. 7
    (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
  8. 8
    Stir in cilantro and lime juice; sprinkle with peanuts.

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Featured Reviews for This Recipe

From: T-rex

On Nov 7, 2009

I was hoping to recreate my boyfriend's favorite dish from a local Thai restaurant when I happened upon this recipe. He and I both loved it. Carrots were a nice addition and I served it over brown rice. He prefers his food on the mild side but I topped it with a little Sriracha Hot Chili Sauce for some extra zest.

0 people found this review helpful

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  • From: Chef mojo in Connecticut

    On Mar 2, 2009

    I have made this dish several times and it comes out super duper delicious every time. I have made it with tofu and with chicken. I like spice, so I always kick it up a notch with curry powder and hot red peppers. It is actually a lot easier to make than it looks and is great for left overs. My girlfriends request this dish frequently. Thanks Roosie!

    1 person found this review helpful

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  • From: Anne La Quebecoise

    On Dec 11, 2005

    Super yummy, healthy, easy - what else could you ask for? We enjoyed the way some of the squash cubes "melted" and thickened the delicious sauce. Made it with fish sauce and added about 1 1/2 cup brocoli pieces (florets plus peeled and diagonally sliced stalk) in step 6, which was a lovely addition, both in terms of color and taste. Served it with jasmine rice. Thanks for a keeper!

    3 people found this review helpful

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  • From: Chef #652384

    On Oct 14, 2009

    I'm neither cook nor vegetarian. And I can honestly say that my only qualification is that I love to eat and I know good food. Well, I attempted to make this one and it turned out phenomenal! I can't believe I actually produced something that tastes this good. Thank you, Roosie!

    1 person found this review helpful

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  • Read all 19 reviews

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