Gaeng Khiao Wan Jay is a fragrant Thai green curry made without meat, combining firm tofu, Thai eggplant, coconut milk, and herbs into a rich and comforting plant based dish. The sauce is creamy, aromatic, gently spicy, and deeply satisfying with the classic bright character of Thai green curry. πΏ
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Creamy coconut broth, soft eggplant, bold green curry, and tender tofu create a Thai fasting dish that feels rich, aromatic, and full of life. π
Ingredients
Servings: 4
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Curry base
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π₯₯ 400 ml coconut milk (1β cups / 13.5 fl oz)
π§ 200 ml water or vegetable stock (ΒΎ cup / 6.8 fl oz)
πΏ 40 g Thai green curry paste (2 tbsp / 1.4 oz)
π¬ 10 g palm sugar (2 tsp / 0.35 oz)
π₯£ 20 ml soy sauce (1 tbsp + 1 tsp / 0.7 fl oz)
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Vegetables and tofu
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π§ 400 g firm tofu, cubed (14 oz)
π 300 g Thai eggplant or small eggplant, cut into chunks (10.5 oz)
π« 120 g green bell pepper, sliced (1 cup / 4.2 oz)
π½ 80 g baby corn, halved (1 cup / 2.8 oz)
πΏ 20 g Thai basil leaves (β cup / 0.7 oz)
πΆοΈ 2 red chilies, sliced
Preparation
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Total Time
π Prep: 15 min
π₯ Cook/Bake: 18 min
π Rest: 2 min
β° Total: 35 min
Nutritional Value
π₯ Calories: ~290 kcal
πͺ Protein: ~13 g
πΎ Carbohydrates: ~14 g
π§ Fat: ~20 g
π₯ Fiber: ~4 g
π₯ 290 kcalπͺ 13 g proteinπ 14 g carbsπ§ 20 g fatπΎ 4 g fiber
Macro Split (kcal)
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Macro grams
Advice
Do not overcook the eggplant because it should stay soft and creamy, not collapse completely. π
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Why it works π‘
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Green curry paste brings herbaceous heat while coconut milk softens the spice and gives the tofu and vegetables a silky rich coating. π₯₯
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Twist πΆοΈ
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Add 100 g bamboo shoots (1 cup / 3.5 oz) for extra crunch and a more traditional Thai curry texture. π
Status
Creamy green curry, soft eggplant, and tender tofu create a Thai fasting dish that feels bold, aromatic, and deeply comforting. ππΏ
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#grannyzen
#fasting_dishes
#thai_green_curry_tofu_eggplant
#thai_cuisine
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