Thai Tofu, Swiss Chard, and Sweet Potato Curry

Thai Tofu, Swiss Chard, and Sweet Potato Curry
Photo by Andrew Hugh Purcell

Ingredients

  • ¼ cup plus 3 Tbs. red curry (not chile) paste
  • 2 to 3 Tbs. vegetable oil, divided
  • 1 13-½-oz. can full-fat coconut milk
  • ½ cup canned pumpkin
  • 6 cups 1-inch-diced peeled sweet potatoes
  • 1 tsp. kosher salt
  • 5 grinds black pepper
  • + 9 more ingredients
    • ¼ cup low-sodium vegetable or chicken stock
    • ¼ cup all-purpose flour
    • ¼ cup fresh-squeezed, strained lime juice
    • 24 oz. extra-firm unflavored tofu
    • ¼ cup plus 3 Tbs. dark brown sugar
    • 2 Tbs. minced garlic
    • 2 Tbs. minced lemongrass stalk (from the light part only)
    • 2 Tbs. peeled grated fresh ginger
    • ½ bunch Swiss chard, stems removed and leaves sliced ¼ inch thick, then chopped crosswise (about 2 cups packed)

Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a ...

View full recipe at Fine Cooking

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