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Ingredients

• Original Recipe
• 4 tsp canola oil
• 1 14oz can extra firm tofu, rinsed, patted dry and cut
• into 1" cubes
• 1 lb sweet potato, cut into 1" cubes
• 1/2 cup veg or reduced-sodium chick broth
• 1-2tsp red Thai curry paste
• 1/2 lb green beans, trimmed and cut into 1" pieces
• 1 tbsp brown sugar
• 1/2 tsp salt
• 2 tsp lime juice
• 1/3 cup chopped cilantro
• 1 lime, quartered
• Substitutions:
• canola - ghee
• sweet potato - white Idaho
• Thai curry - 2 heaping tbsp Patak's mild curry paste in the jar
• brown sugar - skipped
• extra firm tofu - thawed from frozen; I like my tofu to have some chewability; freezing makes it as chewy as fried w/o the oil or baked w/o the shrinkage
• fresh cilantro - dried, 2 tbsp
• salt - skipped

Description

There's A Thai Restaurant In Hamtramck That Has A Curry & Coconut Milk Dish That They Call "Middle Eastern Curry" That I *really* Like, But Have Never Found A Recipe For Until A Recent Issue Of "Eating Well". I

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