Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This Thai stew, simmered in a spicy coconut-milk broth, is easy to make. Sautéeing the tofu in roasted-peanut oil until golden and crisp adds both flavor and texture.

Recipe by Cooking Light January 1999

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Yield:
5 servings (serving size: 1 1/4 cups stew and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

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  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.

Nutrition Facts

476 calories; calories from fat 27%; fat 14.5g; saturated fat 5.8g; mono fat 3.6g; poly fat 4.3g; protein 13.1g; carbohydrates 74.7g; fiber 3.9g; iron 4.5mg; sodium 512mg; calcium 138mg.
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