Thai Green Curry with Tofu and Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 571 |
| pro | 13 g |
| total fat | 53 g |
| sat. fat | 41 g |
| carb | 21 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 594 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 67 |
| vit A | 7 |
| vit C | 22 |
| folate | 60 |
Commercial Thai curry paste is generally made with fish sauce or shrimp, ingredients not on the list of edibles for most vegetarians. If fish is part of your vegetarian diet, substitute fish sauce for the salt. A curry is a great place to add or substitute favourite vegetables; broccoli, mushrooms or squash would all be great.
Ingredients
- 1 pkg (425 g) regular tofu
- 8 oz Japanese eggplants
- 1 tbsp vegetable oil
- 1/3 cup Green Curry Paste Recipe
- 3/4 tsp salt
- 2 cans (each 398 ml) coconut milk
- 1/2 cup vegetable broth
- 1 cup green beans, halved
- 1 cup frozen whole okra, thawed and halved lengthwise
- 1/4 cup chopped fresh coriander
- 1 tbsp lime juice
Preparation
In large shallow Dutch oven, heat oil over medium heat; fry curry paste and 1/4 tsp (1 mL) 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, for about 8 minutes or until eggplant is tender.
Add okra and coriander; simmer for 1 minute. Stir in lime juice.
Additional information : Tip: To increase curry's heat, add 2 (or more) red chili peppers, halved diagonally, along with coconut milk.
Source : Canadian Living Magazine: May 2008
- Keywords : Vegetarian; Curry; Tofu; Simmer; Eggplant; Okra; Coconut Milk; Green beans;
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