Easy Thai Green Curry With Tofu and Vegetables

Thai Green Curry with Tofu and Vegetables Image Image by: Thai Green Curry with Tofu and Vegetables Image Author: Canadian Living

A curry is a great place to add or substitute your favourite vegetables. Since commercial Thai curry paste is generally made with fish sauce or shrimp, we've used our own recipe, which makes enough for a few meals. If fish is part of your diet, you can substitute fish sauce for the salt.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2012

Ingredients

  • 1 pkg (425 g) regular tofu
  • 8 oz Japanese eggplants
  • 1 tablespoon vegetable oil
  • 1/3 cup Green Curry Paste Recipe
  • 3/4 teaspoons salt
  • 2 cans coconut milk
  • 1/2 cup vegetable broth
  • 1 cup green bean halved
  • 1 cup frozen whole okra thawed and halved lengthwise
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Method

Drain tofu between paper towel– lined plates for 30 minutes; cut into 3/4-inch (2 cm) cubes. Cut eggplant into same-size cubes. Set aside.

In large shallow Dutch oven, heat oil over medium heat; cook curry paste and 1/4 tsp of the salt, stirring, for 2 minutes. Stir in coconut milk and vegetable broth; bring to boil.

Add tofu, eggplant, green beans and remaining salt. Reduce heat, cover and simmer, stirring occasionally, until eggplant is tender, about 8 minutes.

Add okra and cilantro; simmer for 1 minute. Stir in lime juice.

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 13 g
  • Calories 571.0
  • Total fat 53 g
  • Cholesterol 0 mg
  • Saturated fat 41 g
  • Total carbohydrate 21 g

%RDI

  • Iron 67.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Thai Green Curry With Tofu and Vegetables

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