Thai Green Curry with Tofu and Vegetables Thai Green Curry with Tofu and Vegetables

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2008



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.

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


  • Iron 67.0
  • Folate 60.0
  • Calcium 19.0
  • Vitamin A 7.0
  • Vitamin C 22.0
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Thai Green Curry with Tofu and Vegetables