TOFU GREEN CURRY (VEGETARIAN) RECIPE
Recipe by celebrity chef Phol Tantasathien
Whip up a delicious and authentic Vegetarian Thai Green Curry with Tofu (Gaeng Kiew Waan Tofu Mangsavirat) at home! This creamy, aromatic, and satisfyingly spicy curry is packed with fresh vegetables like Thai eggplant and baby corn, and fragrant Thai herbs. Our easy-to-follow recipe uses readily available ingredients from talardthai.com, making it perfect for a healthy weeknight meal. Experience the vibrant flavours of Thailand with this classic vegetarian dish, a great alternative to meat-based green curries.
Ingredients (for 1-2 serves)
- 150g Firm Tofu, cut into 1-inch cubes
- 40g (approx. 2-3 tbsp) MAE PLOY Vegetarian Green Curry Paste
- 30g Pea Eggplant
- 3 Thai Eggplants, quartered or cut into 6 wedges if large
- 40g Baby Corn, halved or quartered lengthwise
- 40g Carrot
- 1 tbsp Rice Bran Oil
- 40g Palm Sugar (adjust to taste)
- 1 tbsp Light Soy Sauce
- 1/2 tsp Salt
- 400ml CHAOKOH Coconut Milk
- 2 Kaffir Lime Leaves
- Sweet Basil For Serving
- Red Chili (diagonal cut) For Serving
Method
- Cook green curry paste with oil until fragrant, add half of coconut milk, stir and bring it up to the boil. Once coconut cream and curry paste mixed, add the remaining coconut milk.
- Bring it up to the boil, add all of the rest ingredients, simmer until eggplant tender and transfer to a serving bowl.
- Garnish with sweet basil and red chili.
- Serve with Cooked Jasmine Rice.
Note
These are the recommended amounts required for a meal for 1-2 people. Please adjust the amounts accordingly for more or less people. All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.
