Thai Green Curry Recipe
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Feasting at Home · by Sylvia Fountaine| Feasting at Home★ 4.8

Thai Green Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 11G20% OF CAL
3G FIBER3G OTHER5G TOTAL SUGAR
FAT 17G68% OF CAL
11G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A weeknight Thai green curry with eggplant, bell pepper, and tofu simmered in coconut milk and curry paste. Ready in 30 minutes and richly flavored.

mainthaicurrytofudairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 shallot, finely diced
  • 2 tablespoons olive or peanut oil
  • 2-4 Tablespoons store-bought green curry paste (see notes) or 1/2 cup homemade green curry paste
  • 1 cup veggie or chicken broth
  • 1 can coconut milk (full fat)
  • 8 ounces extra-firm tofu, cubed ( not silken) or chicken breast (thinly sliced- see notes) or shrimp ( raw, peeled and de-veined)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons fish sauce ( or vegan fish sauce)
  • 1 Japanese eggplant, thinly sliced into half-moons
  • 1 red bell pepper, sliced
  • 6-8 kaffir lime leaves
  • 1 lime
  • 1/4 cup fresh Thai Basil leaves, torn (or sub regular basil)
  • additional lime wedges for garnish
PREP
15M
SODIUM
473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.