Coconut Tomato Red Curry

Campbell's Coconut Tomato Red Curry Recipe

This scrumptious side-dish features layers of flavor from a combination of ingredients like ginger, coconut milk, tofu, toasted spices and eggplant. Served with hot cooked rice, this is sure to impress your guests!

At a glance

Prep

1 hr.

Total

1 hr. 15 min.

Serves

6

Servings: about 1 cup each

Cook: 15 min.

Cost per recipe: $14.26

Made With

  • Campbell's® Healthy Request® Condensed Tomato Soup

    Campbell's® Healthy Request® Condensed Tomato Soup

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What You'll Need

1 lemon or 2 stalks lemongrass, chopped
1 tablespoon chopped shallot
2 dried red chiles (chiles de arbol), seeded, toasted and soaked for 20 minutes
3 tablespoons minced garlic
2-inch piece ginger root, peeled and minced (about 2 tablespoons)
2 teaspoons fish sauce
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon freshly ground white pepper
1/4 teaspoon kosher salt
1 can (about 14 ounces) light unsweetened coconut milk
1 lime or 2 kaffir lime leaves, thinly sliced
1 tablespoon canola oil
1 medium eggplant (about 1 pound), diced
1/2 of a 14-ounce package firm tofu, well drained and diced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1 cinnamon stick
1/2 cup chopped fresh basil leaves (Thai or Italian)
4 1/2 cups hot cooked regular brown rice

How to Make It

  • 1

    Grate the zest from the lemon.  Add the lemon zest, shallot, chiles, garlic, ginger, fish sauce, cumin, coriander, white pepper, salt and 1/4 cup coconut milk to food processor.  Cover and process for 4 minutes or until the mixture is smooth.

  • 2

    Grate the zest and squeeze the juice from the lime.

  • 3

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the shallot mixture and cook for 2 minutes, stirring often.

  • 4

    Add the eggplant, remaining coconut milk, tofu, soup, lime zest and cinnamon stick to the skillet and heat to a boil.  Reduce the heat to medium-low.  Cook for 10 minutes or until the eggplant is tender, stirring occasionally.  Remove and discard the cinnamon stick.  Stir in the lime juice and basil.  Serve the eggplant mixture with the rice.

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Recipe Nutritional Information

Made With

Campbell's Healthy Request Condensed Tomato Soup

calories

332

totalfat

9g

saturatedfat

3g

cholesterol

0mg

sodium

360mg

totalcarbohydrate

54g

dietaryfiber

8g

protein

10g

vitamina

38%DV

vitaminc

12%DV

calcium

8%DV

iron

19%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Recipe Note: If you are using the lemongrass instead of the lemon, add it with the shallot mixture in Step 1.  If using the kaffir lime leaves instead of the lime, add with the eggplant in Step 4.
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RID#61166

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