Creamy Thai Green Curry with Tofu and Vegetables

Name: Creamy Thai Green Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 14 oz Firm tofu; 3 tbsp Green curry paste; 2 cans Coconut milk; 0.5 cup Vegetable broth; 1 cup Eggplant (Thai or Japanese); 1 whole Bell pepper (sliced); 0.5 cup Bamboo shoots; 0.5 cup Green beans; 4 pieces Kaffir lime leaves; 2 tbsp Fish sauce (or soy sauce for vegan); 1 tbsp Palm sugar; 0.5 cup Fresh basil leaves; 2 cups Jasmine rice

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Hannah Scott

Time

50 minutes

Servings

Calories

934

A vibrant and aromatic vegetarian Thai green curry, rich with coconut milk and packed with hearty tofu and a medley of colorful vegetables. Spicy, savory, and satisfying.

934

cal

21.9g

protein

97g

carbs

53.7g

fat

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Firm tofu	14 oz	83	9g	2g	4g
Green curry paste	3 tbsp	13	0g	1g	1g
Coconut milk	2 cans	460	5g	11g	48g
Vegetable broth	0.5 cup	2	0g	0g	0g
Eggplant (Thai or Japanese)	1 cup	5	0g	1g	0g
Bell pepper (sliced)	1 whole	8	0g	2g	0g
Bamboo shoots	0.5 cup	4	0g	1g	0g
Green beans	0.5 cup	4	0g	1g	0g
Kaffir lime leaves	4 pieces	4	0g	1g	0g
Fish sauce (or soy sauce for vegan)	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Fresh basil leaves	0.5 cup	1	0g	0g	0g
Jasmine rice	2 cups	338	7g	74g	1g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Firm tofu	14 oz	83	9g	2g	4g
Green curry paste	3 tbsp	13	0g	1g	1g
Coconut milk	2 cans	460	5g	11g	48g
Vegetable broth	0.5 cup	2	0g	0g	0g
Eggplant (Thai or Japanese)	1 cup	5	0g	1g	0g
Bell pepper (sliced)	1 whole	8	0g	2g	0g
Bamboo shoots	0.5 cup	4	0g	1g	0g
Green beans	0.5 cup	4	0g	1g	0g
Kaffir lime leaves	4 pieces	4	0g	1g	0g
Fish sauce (or soy sauce for vegan)	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Fresh basil leaves	0.5 cup	1	0g	0g	0g
Jasmine rice	2 cups	338	7g	74g	1g

Directions

Step 1
Press tofu to remove excess water, then cut into cubes. Cook jasmine rice.
Step 2
Heat 1 tbsp of coconut cream (from the top of the can) in a large pot or wok over medium heat. Add green curry paste and stir-fry for 2-3 minutes until fragrant.
Step 3
Pour in remaining coconut milk and vegetable broth. Bring to a simmer.
Step 4
Add eggplant, bell pepper, bamboo shoots, green beans, and kaffir lime leaves. Simmer for 5-7 minutes until vegetables are tender-crisp.
Step 5
Add tofu cubes, fish sauce (or soy sauce), and palm sugar. Stir gently to combine and simmer for another 3-5 minutes.
Step 6
Stir in fresh basil leaves just before serving. Serve hot over jasmine rice.

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