Glen S.: "Great recipe. Exchanged tofu for chicken breast,…" Read More
18Ingredients
Calories
60Minutes

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1/2 cup shallots (finely chopped)
  • 1 tablespoon fresh ginger (grated)
  • 4 garlic cloves (minced)
  • 1/4 cup peanut butter creamy (or chunky)
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Thai red curry paste
  • 1 1/2 cups water
  • 14 ounces coconut milk
  • 1 1/2 teaspoons lime zest
  • 2 tablespoons brown sugar (or maple syrup)
  • 2 teaspoons sea salt
  • 14 ounces extra firm tofu (drained and cut into 1-inch cubes)
  • 1 sweet potato (peeled and cut into ½ -inch cubes)
  • 1 bunch kale (cut or torn into bite-size pieces)
  • 1 tablespoon fresh lime juice
  • 1/2 cup roasted cashews
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Reviews(1)

Yummly User
Glen S. 25 Sep 2015
Great recipe. Exchanged tofu for chicken breast, added sliced red peppers, six quartered cherry tomatoes, 1/2 tsp ground coriander, and a few shakes of fish sauce. Used white potatoes instead of sweet because that is what I had in the house. I think next time I will reduce the amount of water a bit.