Name: Vegetarian Thai Green Curry
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1 (14 ounce) package firm tofu, diced; 3 tablespoons peanut oil, divided; 1 stalk lemongrass; 2 tablespoons vegetarian green curry paste; 1 (14 ounce) can coconut milk, divided; 4 Thai eggplants, cut into chunks; 3 small zucchini, sliced; 1 carrot, thinly sliced on the diagonal; 0.5 green bell pepper, cut into thin strips; 1 (2 inch) piece galangal, peeled and sliced; 3 makrut lime leaves, thinly sliced; 2 tablespoons soy sauce; 0.75 cup bamboo shoots; 0.33333334326744 cup green peas

Prep Time:

35 mins

Cook Time:

30 mins

Total Time:

1 hrs 5 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 (14 ounce) package firm tofu, diced
3 tablespoons peanut oil, divided
1 stalk lemongrass
2 tablespoons vegetarian green curry paste
1 (14 ounce) can coconut milk, divided
4 Thai eggplants, cut into chunks (Optional)
3 small zucchini, sliced
1 carrot, thinly sliced on the diagonal
½ green bell pepper, cut into thin strips
1 (2 inch) piece galangal, peeled and sliced
3 makrut lime leaves, thinly sliced
2 tablespoons soy sauce
¾ cup bamboo shoots
⅓ cup green peas

Directions

Dab tofu with a clean dish towel to remove excess moisture.
Heat 2 tablespoons peanut oil in a saucepan over medium-high heat. Fry tofu, turning occasionally, until golden brown, 5 to 8 minutes.
Trim ends of lemongrass stalks and peel off tough outer layers. Pound inner stalks gently with a heavy object to bruise and flatten out.
Heat remaining 1 tablespoon peanut oil in a saucepan over medium heat. Cook and stir curry paste until fragrant, about 1 minute. Stir in lemongrass, 1/4 cup coconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime leaves. Simmer until flavors combine, about 5 minutes.
Pour remaining coconut milk into the saucepan. Add soy sauce. Bring to a boil; reduce heat and simmer until carrot and green bell pepper are nearly tender, 10 to 15 minutes. Stir in fried tofu, bamboo shoots, and green peas. Simmer until bamboo shoots and green peas are heated through, about 5 minutes.

Cook's Notes:

You can find some of the ingredients, like vegetarian curry paste and makrut lime leaves, online.

Substitute ginger for the galangal if preferred.

Nutrition Facts (per serving)

539	Calories
41g	Fat
47g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 539
% Daily Value *
Total Fat 41g	52%
Saturated Fat 22g	108%
Sodium 655mg	28%
Total Carbohydrate 47g	17%
Dietary Fiber 23g	83%
Total Sugars 17g
Protein 21g
Vitamin C 47mg	234%
Calcium 295mg	23%
Iron 7mg	41%
Potassium 2051mg	44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.