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Chicken and Tofu Green Curry with Sweet Potato

Made With:

Soups

VERVE® GREEN THAI-STYLE CURRY CHICKEN SOUP (NEW)

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

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Tip

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.

Total Time

40 min.

Serving & Size

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s Verve Green Thai-Style Curry Chicken 1 pouch (4 lb) pouch(1.81 kg)
Campbell’s 30% Less Sodium Chicken Broth 2 cups 500  mL
peeled cubed sweet potato 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
extra-firm tofu, cut into 1-inch (2.5 cm) pieces 4 lb
cornstarch, divided 1 cup 250  mL
salt, divided 1 tsp mL
cooked basmati rice 8 cups L
cilantro leaves 1 cups 375  mL
8 lime wedges
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