Tofu and Sweet Potato Thai Curry
2015-02-16 03:08:08
Serves 3
A fantastic Thai curry!
Nutrition Facts
Serving Size
543g
Servings
3
Amount Per Serving
Calories 787
Calories from Fat 582
% Daily Value *
Total Fat 69g
106%
Saturated Fat 50g
250%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 651mg
27%
Total Carbohydrates 31g
10%
Dietary Fiber 7g
29%
Sugars 5g
Protein 26g
Vitamin A
141%
Vitamin C
27%
Calcium
83%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium sweet potato
- 1 tbsp of your favorite red curry paste
- 1 stalk of lemon grass
- 1 block of firm tofu
- 1/2 lb shiitake or button mushrooms
- 2 cans coconut milk (if you prefer a drier curry, use 1 can)
- 1 tbsp of fish sauce
- 1 lime
- 3 green onions
- 1 big bunch of cilantro
- unsalted peanuts
- vegetable oil
- salt and pepper
Instructions
- With the back of a heavy knife or a meat mallet, bruise the stalk of lemon grass.
- Wrap the tofu in a paper towel. Place a few heavy plates on the tofu to remove as much excess water as possible. Cube the tofu into medium cubes.
- Peel the sweet potato and dice it into small cubes.
- Slice the mushrooms
- Cut the green onion into thirds.
- Using a rasp, zest the lime. Cut the lime in half.
- Chop the cilantro.
- In a large saute pan, heat 3 tbsp vegetable oil over medium low heat. Add the sweet potato and cook the potato until soft. If the sweet potato caramelises it does not matter.
- When the potato cubes are soft add the curry paste and lemon grass. Toss well and cook 2-3 minutes. Increase heat to medium and add the tofu and lime zest. Toss well. Heat the tofu through cooking about 5-7 minutes.
- Add the mushrooms and cook 2 minutes or until they just start to sweat.
- Add the coconut milk and bring to a simmer. Add the fish sauce. Stir well and let simmer 15 minutes.
- Add the juice of half the lime or to taste.
- Taste for seasoning. Adjust the taste with curry paste, fish sauce, lime juice, and/or salt and pepper to your liking.
- Serve the curry on rice topped with peanuts and chopped cilantro.
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