By Ebenezer Obiri
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Add the Thai green curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
Add the cubed firm tofu to the pan, cooking for 3-4 minutes, until slightly golden on all sides.
Add the cubed eggplant, sliced red bell pepper, and optional bamboo shoots or baby corn to the pan. Stir well to combine with the curry paste.
Pour in the light coconut milk and vegetable broth. Stir the mixture gently and let it simmer for 15-20 minutes, or until the vegetables are tender.
Add a handful of basil leaves to the curry and stir for 1 minute. Season with salt and pepper to taste.
Serve the curry over the cooked jasmine rice and garnish with lime wedges. Enjoy!
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This Thai Vegan Curry Main Dish recipe is ready in 45 minutes and features Jasmine rice (cooked), Firm tofu, Eggplant and other delicious ingredients. Contains 450 calories total.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Add the Thai green curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
Add the cubed firm tofu to the pan, cooking for 3-4 minutes, until slightly golden on all sides.
Add the cubed eggplant, sliced red bell pepper, and optional bamboo shoots or baby corn to the pan. Stir well to combine with the curry paste.
Pour in the light coconut milk and vegetable broth. Stir the mixture gently and let it simmer for 15-20 minutes, or until the vegetables are tender.
Add a handful of basil leaves to the curry and stir for 1 minute. Season with salt and pepper to taste.
Serve the curry over the cooked jasmine rice and garnish with lime wedges. Enjoy!
Calories per Serving: 450
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