Time: 30 min.
Complexity: easily
Servings: 4

This Thai curry is made with tofu, butternut squash, green beans, and bell peppers, simmered in a flavorful, savory sauce made with red curry paste and coconut milk. For a low-calorie and healthy dish, use low-fat coconut milk. Serve the curry with brown rice noodles and garnish with fresh basil. For a more vibrant flavor, spritz with lime juice.

Ingredients:

• 1 package (220 g) of brown rice noodles for pad thai or stir-fry
• 1/4 cup Thai red curry paste
• 1 can (400 g) low-fat coconut milk
• 5 cm ginger root, peeled and cut into thin strips
• 1 tbsp. l. brown sugar
• 2 cups peeled butternut squash, cut into 2.5cm pieces
• 2 cups green beans, ends trimmed, pods cut in half
• 1 red bell pepper, thinly sliced
• 1 tbsp fish sauce
• 1 package (400g) extra-firm tofu, patted dry and cut into 1cm cubes.
• Fresh basil and lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown rice, butternut squash, green beans, sweet pepper, curry paste, fish sauce, lime juice, basil

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Preparation:

Step 1
• Cook the noodles according to package directions. Drain and set aside.
Step 2
• Meanwhile, heat a large saucepan over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Add the coconut milk, ginger, and brown sugar.
Step 3
• Increase the heat to high and bring to a boil. Stir in the butternut squash, green beans, and bell pepper. Cover, reduce the heat to medium, and simmer until the squash is tender and the beans and bell pepper are crisp-tender, about 10 minutes.
Step 4
• Add the fish sauce and season with salt to taste. Add the tofu and cook, uncovered, until heated through, about 1 minute. Divide the noodles and curry vegetables among deep bowls. Sprinkle with basil and serve with lime wedges.

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