Cooking News

Thai Peanut Curry

Ingredients

2 teaspoons canola oil

1 package tofu, drained and cut into small cubes

2 additional teaspoons canola oil

1 onion, chopped

1 sweet potato, peeled and cut into small cubes

1 cup frozen peas, thawed

1 can lite coconut milk

¼ cup smooth peanut butter

½ cup low sodium chicken broth

1 teaspoon red curry paste (to start, may want to add more depending on personal preference)

1 Tablespoon brown sugar

1 lime, juiced

Salt and pepper to taste

Optional topping: chopped peanuts and cilantro

 Cooked brown rice or buckwheat noodles

 Directions

Heat canola oil in non-stick pan over medium-high heat.  Add tofu and cook, stirring every few minutes, until browned on all sides.  Remove tofu from pan.  Meanwhile, bring a pot of water to boil and steam sweet potato until tender.   

Add remaining 2 teaspoons canola oil to pan.  Add onion and cook, stirring frequently, until browned.  Stir in peas, coconut milk, peanut butter, chicken broth and curry paste, stirring until incorporated.  Bring to a boil and add back in tofu, sweet potato, peas and brown sugar.  Return to a simmer and cook, about 5 minutes, until tofu and peas are heated through.  Stir in lime juice, salt and pepper to taste.  Serve over brown rice or buckwheat noodles.

Posted by admin on September 30th, 2010 | 1 Comment »

One Response to “Thai Peanut Curry”

1. insurance resources says:

   October 21, 2010 at 10:31 pm

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   Maxine