Try this Thai Red Curry with Tofu and Green Beans recipe, or contribute your own.
Suggest a better descriptionBring a Saucepan of salted water to a boil over high heat. Prepare an ice water bath. . Add the green beans to the boiling water and cook for 1 to 2 minutes, until they turn bright green, then transfer to the ice water bath with a slotted spoon to stop the cooking and preserve their color.
In a large stockpot or Dutch oven over medium heat, warm oil. Add the onion and salt and cook, stirring occasionally until softened, 6 to 8 minutes. Add garlic, ginger, chile and curry paste and cook until fragrant - about 1 minute. Add the coconut milk, stock, lime juice, fish sauce and brown sugar and bring to the boil. Reduce heat to medium - low and simmer, uncovered, to combine flavors about 10 minutes.
Increase heat to medium high, add the tofu. Simmer, stirring occasionally for 3 minutes, then add the tomatoes and blanched green beans. Continue to simmer until the tofu is warmed through, the green beans are crisp tender and sauce had thickened about 2 minutes more . Stir in the basil . Taste, adding more fish sauce and salt as desired.
Serve with rice or rice noodles
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 117 | ||
Calories from Fat: 27 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 1019.9mg | 35 % | |
Potassium 383.9mg | 10 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 17.8g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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