Chicken and Tofu Green Curry with Sweet Potato

Chicken and Tofu Green Curry with Sweet Potato
Total Time

20 min.

Serving & Size

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This flavourful curry dish is full of chunks of sweet potato and fried tofu for an easy-to-prepare entrée that tastes like it’s been simmering for hours.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Verve Green Thai-Style Curry Chicken
1 pouch(1.81 kg)
1 pouch (4 lb)

Made with seasoned chicken, coconut milk, rice and red peppers, this curry is accented by ginger and lemongrass.

Campbell’s 30% Less Sodium Chicken Broth 500 mL 2 cups
peeled cubed sweet potato 750 mL 3 cups
extra-firm tofu, cut into 1-inch (2.5 cm) pieces 4 lb
cornstarch, divided 250 mL 1 cup
salt, divided 5 mL 1 tsp
cooked basmati rice 2 L 8 cups
cilantro leaves 375 mL 1 1/2 cups
8 lime wedges
1. Pour soup and broth into large saucepan; bring to simmer. Add sweet potato. Simmer for about 15 minutes or until cooked through. Hold warm for up to 4 hours. (Makes 13 cups/3.25 L)

Recipe Tip

  1. Pat 1/2 lb (250 g) tofu dry; toss with 2 tbsp (30 mL) cornstarch until completely coated. Deep-fry at 350°F (180°C) for about 3 minutes or until golden. Blot dry on paper towel and season with salt.

    Arrange 1 cup (250 mL) cooked rice in shallow bowl and top with 1 1/4 cups (300 mL) curry, fried tofu, 2 tbsp (30 mL) cilantro leaves and lime wedge.

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