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Chicken and Tofu Green Curry with Sweet Potato

Made With:


Pat tofu dry with paper towel. The drier the tofu is before coating in cornstarch, the crispier it will be after frying.


Total Time

40 min.

Serving & Size

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1 pouch (4 lb) pouch(1.81 kg)
Array 2 cups 500  mL
Array 3 cups 750  mL
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)
Weight Measure
Array 4 lb
Array 1 cup 250  mL
Array 1 tsp mL
Array 8 cups L
Array 1 1/2 cups 375  mL
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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