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Thai Green Curry with Tofu, Eggplant & Thai Basil
A fragrant, properly protein-packed vegan green curry built on golden pan-fried firm tofu and edamame, simmered with coconut milk, tender eggplant and heaps of Thai basil. Served over fluffy jasmine rice, it's a full, satisfying weeknight dinner.
Serves 4Prep 20 minCook 30 mintofu
Containsgluten · peanut · soy
Protein 17%Carbs 37%Fat 46%
About 929 kcal a serve — 39 g protein, 88 g carbs, 48 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Rinse and cook the rice
riceRinse the jasmine rice under cold water until it runs clear. Put it in a saucepan with the water, bring to the boil, then cover and reduce to the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
In the saucepanRice →
12 min low + 10 min rest
Brown the tofu
tofuPat the tofu cubes dry. Heat the peanut oil in a large deep frypan or wok over medium-high heat and fry the tofu, turning, for 6–8 minutes until golden on most sides. Lift out and set aside.
In the panTofu →
6–8 min, medium-high
Fry the curry paste
pasteReduce the heat to medium. Add the green curry paste to the same pan and fry for 1–2 minutes until fragrant. Pour in about a third of the coconut milk and stir until it splits and turns glossy.
In the panCurry base →
1–2 min then split coconut
Simmer the vegetables
simmerAdd the remaining coconut milk, eggplant, capsicum and torn lime leaves. Bring to a gentle simmer and cook for 10–12 minutes until the eggplant is soft and creamy.
In the panSimmer →
10–12 min gentle simmer
Return tofu and season
seasonReturn the tofu to the pan with the edamame. Stir through the soy sauce, brown sugar and lime juice, and simmer for another 5 minutes to heat through and let the tofu soak up the sauce.
In the panFinish →
5 min
Add the basil
basilTurn off the heat and stir through the Thai basil so it just wilts. Taste and adjust with a little more soy or lime.
In the panBasil →
off heat
Serve
serveSpoon the curry over the jasmine rice and serve straight away.
Cook's notePress the tofu well for the best golden crust. Many Thai green curry pastes contain shrimp paste or fish sauce, so read the label to keep this fully vegan. For extra heat add a sliced green chilli with the vegetables.
Estimated per serve
929 kcal · 39 g protein · 88 g carbs · 48 g fatestimates, within ~10%
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