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Gaeng Keow Wan (Vegetarian Green Curry)
A vegetarian Thai green curry built on coconut milk with tofu and Thai eggplant. Frying the curry paste alone in oil for a minute or two before the coconut milk goes in is what blooms its aromatics fully, rather than leaving the paste tasting raw and muted.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Thai
veganvegetariangluten-free
Ingredients
400gfirm tofu, cubed
400mlcoconut milk
2 tbspvegetarian green curry paste
200gThai round eggplant, quartered
100gbaby corn
3kaffir lime leaves
2 tbspsoy sauce
1 tspsugar
1 handfulThai basil
2 tbspcoconut oil
Instructions
1
Fry curry paste in oil 1–2 minutes.
2
Add coconut milk, kaffir lime, soy and sugar.
3
Add eggplant and corn. Simmer 10 minutes.
4
Add tofu, cook 5 minutes.
5
Stir in Thai basil. Serve with jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
444
Protein
18.9g
Fat
39.3g
Carbs
10.6g
Fiber
3.7g
Sodium
435mg
Reviews
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★★★★★
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