Vegetarian

Eggplant and Tofu Thai Green Curry is for Dinner.

Eggplant and Tofu Thai Green Curry takes 30 minutes to prepare.

Eggplant and Tofu Thai Green Curry takes 20 minutes to cook.

Eggplant and Tofu Thai Green Curry makes 10 servings.

The ingredients for Eggplant and Tofu Thai Green Curry are:

2 serving Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving)
200 gram(s) Young Baby Corn (by LEBOOBOO)
8 tsp Mae Ploy Green Curry Paste (by NPAUL929)
7 serving Mae Ploy Coconut Milk (1/3 cup) (by TR63LE)
1 tbsp Fish Sauce
1 1tsp Coconut Oil
.5 1tsp Sesame Oil
265 grams Bamboo shoots, cooked
440 grams Eggplant, fresh
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
10 leaves Basil
15 oz Trader Joes organic firm tofu (by LJB3896)
1 medium (2-1/2" dia) Onions, raw

Here is how you make Eggplant and Tofu Thai Green Curry:

Stir fry green curry paste in coconut oil and add coconut milk. Bring to a simmer. Separately, fry tofu and eggplant. Add all veggies and other seasonings to your desire (except the basil and sweet pepper). Add the tofu, eggplant, basil and sweet peppers last.*I use thai sweet basil, not regular. I also use a bit of grated fresh lemon grass and kafir leaves. This dish is difficult to make truly vegetarian. Most Thai curry pastes has some sort of shrimp paste, and the fish sauce, while insignificant, gives it a particular pungent smell.Serving Size: Approx 10-1.5 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user NEWCLEAR1.

The nutritional information for Eggplant and Tofu Thai Green Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 187.7

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 445.5 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.1 g
• Protein: 6.9 g

Eggplant and Tofu Thai Green Curry is Asian cuisine.

The dietary needs meet for Eggplant and Tofu Thai Green Curry is Vegan