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Chicken and Tofu Green Curry with Sweet Potato


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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
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)
Ingredients Weight Measure
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 1/2 cups 375  mL
8 lime wedges
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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