Thai Green Curry with Tofu and Vegetables
This recipe makes 4 servings
|Per serving: about||-|
|total fat||53 g|
|sat. fat||41 g|
- Portion size: 4
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.
- 1 pkg (425 g) 1pkg (425 g)regular tofu
- 8 oz 8ozJapanese eggplantJapanese eggplants
- 1 tbsp 1tbspvegetable oil
- 1/3 cup 1/3cupGreen Curry Paste Recipe
- 3/4 tsp 3/4tspsalt
- 2 cans (each 398 ml) 2cans (each 398 ml)coconut milk
- 1/2 cup 1/2cupvegetable broth
- 1 cup 1cupgreen beangreen beans, halved
- 1 cup 1cupfrozen whole okra, thawed and halved lengthwise
- 1/4 cup 1/4cupchopped fresh coriander
- 1 tbsp 1tbsplime juice
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; 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