Tested till perfect Thai Vegetable Curry Bowl
Thai Vegetable Curry Bowl
Ryan Brook/TC Media

Thai Vegetable Curry Bowl

Look for Thai yellow curry paste in Asian grocery stores or supermarkets (many carry the Thai Kitchen brand). Red and green curry pastes work well too, but they are spicier. This is a gluten-free recipe, so make sure all the prepared ingredients you use, such as fish sauce, are labelled “gluten-free.”

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe3 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 6 to 8


  • 4 tsp 4tspvegetable oil
  • 1 1oniononions, sliced
  • 1 1large russet potatorusset potatoes, peeled and cubed
  • 1 tbsp 1tbspminced fresh ginger
  • 2 cans (400 mL each) 2cans (400 mL each)coconut milk
  • 1 cup 1cupvegetable broth
  • 5 tbsp 5tbspThai yellow curry paste
  • 1 cup 1cupchopped green beangreen beans
  • 1 1sweet red peppersweet red peppers, sliced
  • 1 cup 1cuphalved cherry tomatoes
  • 1 can (227 mL) 1can (227 mL)sliced bamboo shoots, drained and rinsed
  • 2 tbsp 2tbspfish sauce
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tsp 1tsplime juice
  • 1 pkg (425 g) 1pkg (425 g)firm tofu, drained and rinsed
  • 1/4 cup 1/4cupfresh cilantro leaves
To change the number of servings, enter the number, then press "calculate". or reset


In large Dutch oven, heat 1 tbsp of the oil over medium-high heat; cook onion until softened, about 3 minutes. Add potato and ginger; cook, stirring occasionally, until fragrant, about 3 minutes.

Stir in coconut milk, broth and curry paste; bring to boil. Stir in green beans and red pepper; reduce heat and simmer until green beans are tender-crisp and potatoes are fork-tender, 12 to 15 minutes.

Stir in tomatoes, bamboo shoots, fish sauce, brown sugar and lime juice; cook until tomatoes begin to shrivel, about 2 minutes.

Meanwhile, cut tofu into 3/4-inch (2 cm) cubes; pat dry with paper towel. Toss tofu with remaining oil. Spread on baking sheet; broil until edges are golden, 8 to 10 minutes.

Gently stir tofu into curry; sprinkle with cilantro.

Nutritional Information Per each of 8 servings: about

cal 358 pro 12g total fat 28g sat. fat 19g
carb 20g dietary fibre 3g sugar 7g chol 1mg
sodium 764mg potassium 576mg

% RDI:

calcium 12 iron 37 vit A 27 vit C 58
folate 19
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