Red Curry With Vegetables (Easy)

• 4 tsp canola oil, divided
• 1 14-oz package extra firm tofu rinsed, patted dry and cut into 1 inch cubes
• 1 lb sweet potato,m 1 inch cubes
• 1 14-oz can coconut milk
• 1/2 C vegetable broth
• 1/2 can (2 oz) red Thai curry paste
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1 TBS brown sugar
• 2 tsp lime juice
• 1/2 tsp salt
• 1/3 C chopped fresh cilantro
• 1 lime, quartered

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
2. Heat remaining 2 tsp oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milt, broth, and curry paste to taste. Bring to boil; reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add tofu, green beans and brown sugar; return to a simmer and cook,covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle cilantro and serve with lime wedges.

canola oil, sweet potato, coconut milk, vegetable broth, red thai curry paste, green beans, brown sugar, lime juice, salt, fresh cilantro, lime

Taken from www.epicurious.com/recipes/member/views/red-curry-with-vegetables-easy-50189608 (may not work)