Silky Thai green curry with crisp seared tofu, tender eggplant, and a glossy coconut broth built from real green curry paste, finished with Thai basil for that clean, premium restaurant aroma. πΏ
Hook β¨
If you want a top searched Thai curry that feels expensive but stays meat free, this green curry nails the balance, bright heat, coconut richness, and a fresh basil finish that tastes like a proper Thai kitchen. β¨
Ingredients
Servings: 4
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Tofu and vegetables
π§ 500 g firm tofu, pressed 10 min, 2 cm cubes (1.1 lb)
π 350 g Thai eggplant or Japanese eggplant, bite size pieces (12 oz)
π« 150 g red bell pepper, thin slices (1Β½ cups / 5.3 oz)
π 450 g cooked jasmine rice, to serve, optional (3 cups / 1 lb)
Preparation
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Total Time
β±οΈ Prep: 15 min
π₯ Cook/Bake: 20 min
ποΈ Rest: 2 min
β° Total: 37 min
Nutritional Value
π₯ Calories: ~520 kcal
πͺ Protein: ~22 g
πΎ Carbohydrates: ~28 g
π§ Fat: ~36 g
π₯ Fiber: ~6 g
π₯ 520 kcalπͺ 22 g proteinπ 28 g carbsπ§ 36 g fatπΎ 6 g fiber
Macro Split (kcal)
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Macro grams
Advice
Sear the tofu hard first, that crust is what keeps it juicy and firm once it hits the coconut broth. π§
Why it works π‘
Frying the curry paste in oil and a small amount of coconut milk wakes up aromatics, then a gentle simmer cooks eggplant silky while the final basil and lime keep the curry bright and premium. π‘
Twist πΆοΈ
Add 150 g zucchini (1Β½ cups / 5.3 oz) in the last 5 min for extra clean crunch, or add 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) off heat for a deeper modern finish. πΆοΈ
Status
Thai green curry tofu, silky coconut, bright basil, clean heat, and that real restaurant aroma in one bowl π₯₯πΏ #grannyzen #Fasting_Dishes #thai_green_curry_tofu_eggplant #thai_cuisine
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