Tofu and Green Bean Red Curry
By: The Health Seek...
Published: Tuesday, November 16, 2010 - 8:12pm

Ingredients




13 1/2 oz. can light coconut milk
1 tablespoon Thai red curry paste
3 tablespoons soy sauce
2 teaspoons agave nectar
3 cups Portobello mushrooms (cut into squares) (2 mushrooms)
1 cup green beans
6 oz. firm tofu (Rinsed, drained and cut squares)
lemon and lime zest (use a citrus 
2 small red chili peppers (sliced thinly in circles)
fresh cilantro leaves to garnish





Preparation

1 Pour 4 oz. of the coconut milk into a pan.  Cook on medium for about 3 minutes.  Add the red curry paste, soy sauce and agave to the coconut milk.  Add mushrooms, stir and cook for 1 minute.  Stir in the remaining coconut milk.  Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes.  Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves. 2 I served it with both chop sticks and a spoon. 








    .  





Place your ad here Loading...

Preparation

 1  Pour 4 oz. of the coconut milk into a pan.  Cook on medium for about 3 minutes.  Add the red curry paste, soy sauce and agave to the coconut milk.  Add mushrooms, stir and cook for 1 minute.  Stir in the remaining coconut milk.  Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes.  Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.  2  I served it with both chop sticks and a spoon.

About


This is a delicious recipe that everyone needs on their list of regular meals.  It is so delicious!!  The red peppers, cilantro & lemon/lime peel make this unique and so flavorful.  The tofu and Portobello mushrooms take on the flavor of the Thai red curry  paste.