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Sweet Potato And Tofu Curry

Authentic.Thai's picture
Ingredients
  Peanut oil 1 Tablespoon
  Chili oil 1 Teaspoon
  Firm tofu 10 Ounce, cut into 1/2 in thick slices (315 Gram)
  Coconut cream 12 Fluid Ounce (1 1/2 Cups / 375 Milliliter)
  Vegetable stock 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Thai red curry paste 2 Teaspoon
  Sweet potato 12 Ounce, cut into 4 inch cubes (375 Gram)
  Palm sugar/Brown sugar 2 Teaspoon
  Thai fish sauce 1 Tablespoon (Nam Pla)
  Lime juice 2 Teaspoon
  Fresh basil leaves 2 Ounce
Directions

1. Heat peanut oil and chilli 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 stock 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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