Sweet Potato and Tofu Curry Recipe

Ingredients:

1 tbsp/ 15 ml
1 tsp/ 5 ml
1 1/4 cups/ 10 oz/ 315 g
1 1/2 cups/ 12 fl oz/ 375 ml
1 cup/ 8 fl oz/ 250 ml
2 tsp/ 10 g
1 1/2 oz/ 12 oz/ 375 g
2 tsp/ 10 g
1 tbsp/ 15 ml
2 tsp/ 10 ml
1/4 cup/ 2 oz/ 60 g

peanut oil
chili pepper oil (optional)
firm tofu, cut into 1/2 in/ 1 cm thick slices
coconut cream
vegetable broth
Thai red curry paste
sweet potato, cut into 3/4 in/ 2 cm cubes
palm or brown sugar
Thai fish sauce (nam pla)
lime juice
fresh basil leaves

Method:

1. Heat peanut oil and chili pepper oil (if using) in a wok or large saucepan over a medium heat, add tofu and stir-fry until brown on all sides. Remove, drain on absorbent kitchen paper and set aside.

2. Using absorbent kitchen paper, wipe wok or saucepan clean, then add coconut cream and broth and bring to the boil. Stir in curry paste and cook for 3-4 minutes or until fragrant.

3. Add sweet potato, cover, and cook over a medium heat for 8-10 minutes or until sweet potato is almost cooked.

4. Stir in sugar, fish sauce, and lime juice and cook for 4-5 minutes longer or until sweet potato is tender. Stir in basil.

(serves  4)

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food