SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 370.8
  • Total Fat: 17.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.0 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Tofu and Vegetable Thai Green Curry with Rice calories by ingredient
Report Inappropriate Recipe

Tofu and Vegetable Thai Green Curry with Rice

Submitted by: MEIYIN07
Tofu and Vegetable Thai Green Curry with Rice

Introduction

Tofu, sweet bell peppers and zucchini cooked in a refreshing and spicy Thai green coconut curry sauce, and served with white jasmine rice. Tofu, sweet bell peppers and zucchini cooked in a refreshing and spicy Thai green coconut curry sauce, and served with white jasmine rice.
Number of Servings: 3

Ingredients

    2 zucchinis, chopped in big chunks
    1 large red bell pepper, chopped in big chunks
    1 small orange or yellow bell pepper, chopped in big chunks
    2 small onions (or one large onion), chopped in large pieces
    240 grams of firm tofu, cut into cubes
    1 can of coconut milk (13.5 fl oz)
    2 tablespoons of "Mae Ploy" Thai Green Curry Paste (or any other green curry paste)
    1 tablespoon of rice bran oil
    1 tablespoon of lime juice
    2 cups of white jasmine rice


Tips

You can improve the recipe by using shrimp instead of tofu and adding fresh chopped lemongrass.


Directions

Chop all the vegetables and tofu. Set the rice to boil. Heat the rice bran oil in a pot or deep pan and add the vegetables in to cook, stirring occasionally. You can add some black pepper and dry lemongrass seasoning. Once the vegetables look almost done, add the coconut milk, the green curry paste, lime juice and the tofu. Stir gently to mix in the curry paste into the coconut milk, without breaking apart the tofu. Leave to simmer for five minutes, or until the tofu and vegetables are fully cooked. Serve with the rice.

Serving Size: serves 3-4 people (depending on their appetite)

Number of Servings: 3

Recipe submitted by SparkPeople user MEIYIN07.






Great Stories from around the Web


Rate This Recipe