Eggplant and Tofu Thai Green Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 serving Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving) 200 gram(s) Young Baby Corn (by LEBOOBOO) 8 tsp Mae Ploy Green Curry Paste (by NPAUL929) 7 serving Mae Ploy Coconut Milk (1/3 cup) (by TR63LE) 1 tbsp Fish Sauce 1 1tsp Coconut Oil .5 1tsp Sesame Oil 265 grams Bamboo shoots, cooked 440 grams Eggplant, fresh 1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh 10 leaves Basil 15 oz Trader Joes organic firm tofu (by LJB3896) 1 medium (2-1/2" dia) Onions, raw
Stir fry green curry paste in coconut oil and add coconut milk. Bring to a simmer.
Separately, fry tofu and eggplant.
Add all veggies and other seasonings to your desire (except the basil and sweet pepper). Add the tofu, eggplant, basil and sweet peppers last.
*I use thai sweet basil, not regular. I also use a bit of grated fresh lemon grass and kafir leaves. This dish is difficult to make truly vegetarian. Most Thai curry pastes has some sort of shrimp paste, and the fish sauce, while insignificant, gives it a particular pungent smell.
Serving Size: Approx 10-1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NEWCLEAR1.
Separately, fry tofu and eggplant.
Add all veggies and other seasonings to your desire (except the basil and sweet pepper). Add the tofu, eggplant, basil and sweet peppers last.
*I use thai sweet basil, not regular. I also use a bit of grated fresh lemon grass and kafir leaves. This dish is difficult to make truly vegetarian. Most Thai curry pastes has some sort of shrimp paste, and the fish sauce, while insignificant, gives it a particular pungent smell.
Serving Size: Approx 10-1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NEWCLEAR1.
Nutritional Info Amount Per Serving
- Calories: 187.7
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 445.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.1 g
- Protein: 6.9 g
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