Red Curry Chicken With Vegetables
4 teaspoons canola oil, divided
1 lbs boneless chicken breast or thighs cut into 1″ cubes or 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
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken or tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the 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 with cilantro and serve with lime wedges.
Tonight, I’m serving this Thai dish in bowls over some Jasmine rice, a side salad with ginger dressing (see recipe below) and fresh fruit compote.
Big Papi’s Ginger Dressing
1⁄4 cup oil
2 tablespoons rice vinegar
1 teaspoon lemon juice or 1 teaspoon lime juice
1 tablespoon celery, chopped roughly
1 tablespoon gingerroot, chopped roughly
1⁄4 cup onion, chopped roughly
1 tablespoon soy sauce or Miran
1 1⁄2-2 teaspoons tomato paste
1 1⁄2-2 teaspoons sugar
1⁄2 teaspoon salt
pepper, to taste
In a blender or food proessor, blend for 45 seconds.