Thai Vegetable Curry Bowl Thai Vegetable Curry Bowl

Thai Vegetable Curry Bowl Image Image by: Thai Vegetable Curry Bowl Image Author: Canadian Living

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.”

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2013



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 facts Per each of 8 servings: about

  • Fibre 3 g
  • Sodium 764 mg
  • Sugars 7 g
  • Protein 12 g
  • Calories 358.0
  • Total fat 28 g
  • Potassium 576 mg
  • Cholesterol 1 mg
  • Saturated fat 19 g
  • Total carbohydrate 20 g


  • Iron 37.0
  • Folate 19.0
  • Calcium 12.0
  • Vitamin A 27.0
  • Vitamin C 58.0
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Thai Vegetable Curry Bowl