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Red Curry with Vegetables

Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in f
4 Servings - 40 min -
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Servings:4  | Calories:473 | Total Fat:32g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 32g
49 %
Sat Fat 20g
100 %
Total Carb 41g
14 %
Fiber 7g
28 %
Sugars 11g
Cholesterol 0mg
0 %
Sodium 526mg
22 %
Protein 14g
28 %
41% Lite coconut milk
22% Others combined
20% Sweet potato
15% Tofu
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 teaspoons canola oil, divided
1 14 ounce package extra-firm tofu, rinsed, patted dry and cut into 1 inch cubes
1 pound sweet potato, cut into 1 inch cubes
1 14 ounce can lite coconut milk
1/2 cup vegetable broth or reduced-sodium chicken broth
1-2 teaspoons red Thai curry paste
1/2 pound green beans, trimmed and cut into 1 inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

Directions : View recipe directions on
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