Red Sweet Potato Curry with tofu, bok choy, and caramelized shallots


by: CookieChef

My neighborhood market seems to have a lead on extra-small sweet potatoes whose size is ideal for this dish. But if large tubers are what you have—and no doubt they will be—cut them into long wedges or other shapes pleasing to you. Syrupy mushroom soy sauce vastly broadens the flavor of the dish, turning the sauce a caramel-candy shade of brown. For wine, try a weighty Pinot Gris from Alsace with crisp acidity that can dance with the richness, sweetness, and spice in this dish.


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serves: 4-5

brown or white Basmati Rice

1 pound (generous) small sweet potatoes, scrubbed

1 can coconut milk

1-2 teaspoons Thai red curry paste or more to taste

1/2 cup chopped cilantro (plus sprigs for garnish)

1 carton firm tofu (packed in water, drained and cut into 1-inch cubes)

1 tablespoon roasted peanut oil (plus a little for the tofu)

sea salt

teaspoons (a few) mushroom soy sauce or San-J soy sauce

6 large shallots (peeled and sliced into rounds)

4 baby bok choy (cut lengthwise into sixths)

1 lime, quartered

Nutrition Facts
Red Sweet Potato Curry with tofu, bok choy, and caramelized shallots

Servings Per Recipe: 4

Amount per Serving

Calories: 583

  • Total Fat: 35 g
  •     Saturated Fat: 22 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 804.3 mg
  • Total Carbs: 52.4 g
  •     Dietary Fiber: 14.4 g
  •     Sugars: 15 g
  • Protein: 30.2 g

how is this calculated?

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1.  Start your rice. Cut the sweet potatoes lengthwise into wedges about 3/4 inch wide. Steam them over boiling water until tender, about 20 minutes.

2.  Heat the coconut milk with 1 cup water in a wide skillet. Stir in the curry paste and chopped cilantro. Add the cooked sweet potatoes and lower the heat.

3.  Meanwhile, put the tofu in a single layer in a nonstick skillet over medium heat. Cook until the water has evaporated and the tofu is golden, about 5 minutes, adding a little oil for flavor and to give it a crisp surface. Season with salt, douse with a few teaspoons mushroom soy sauce, and shuffle the pan until the tofu cubes are coated evenly and a dark lustrous brown. After 3 to 5 minutes add the tofu to the sweet potatoes, wipe out the pan, and return it to the heat.

4.  Add 2 teaspoons of the remaining peanut oil to the pan. When hot, add the shallots. Season with salt and cook over medium-high heat for several minutes, stirring occasionally, until golden, 3 to 4 minutes. Set aside. Simmer the bok choy in salted water until tender, 4 to 5 minutes, then remove and toss with the remaining 1 teaspoon peanut oil.

5.  Serve the sweet potatoes and their sauce over rice, garnished with the bok choy, shallots, cilantro sprigs, and lime wedges.

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