Thai Green Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Thai green curry with tofu, eggplant, and vegetables in coconut milk with store-bought curry paste. Ready in 30 minutes, this is an easy weeknight dinner that rivals takeout.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil
- 2 medium Chinese or Japanese eggplants (cut into ½-inch-thick half-moons)
- Sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup Thai green curry paste
- 1 tablespoon fresh ginger matchsticks
- 1 cup water
- 7 ounces extra-firm tofu (cubed (raw, baked, or fried—I like to use store-bought fried tofu))
- 1 red bell pepper (stemmed, seeded, and sliced)
- 4 ounces snow peas
- 2 Fresno chiles or 4 Thai chiles (thinly sliced)
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar (optional)
- Tamari (to taste, optional)
- Thai basil or fresh cilantro (for garnish)
- Cooked rice (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 780mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 192mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.