Vegan Thai Green Curry with Tofu & Veggies
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Connoisseurus Veg · by Alissa★ 4.9 (8)

Vegan Thai Green Curry with Tofu & Veggies

NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 41%
CARBS 61G35% OF CAL
8G FIBER44G OTHER9G TOTAL SUGAR
FAT 41G53% OF CAL
26G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan Thai green curry with crispy pan-fried tofu, tender vegetables, and aromatic basil in a creamy coconut milk base. Spicy, flavorful, and better than takeout.

mainthaicurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons peanut oil, (divided)
  • 1 (14 ounce) package extra firm tofu,
  • 1/4 cup vegan green curry paste, (or more to taste (I used 1/2 cup, but I like intense flavor. Note 1))
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (14 ounce or 400 ml) can light coconut milk
  • 2 cups fresh baby corn (Note 2), (cut into 2-inch pieces)
  • 1/2 pound asparagus spears, (cut into 2-inch pieces)
  • 1 small red bell pepper, (roughly chopped)
  • 1 tablespoon organic brown sugar
  • 1 tablespoon lime juice
  • Salt, to taste ((I used 3/4 teaspoon))
  • 1/4 cup fresh basil leaves, (chopped)
  • 1/4 cup fresh cilantro, (chopped)
  • Cooked rice, (for serving)
PREP
20M
SODIUM
1735MG
ESTIMATE
COMPLETE

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