Gaeng Keow Wan (Vegetarian Green Curry)

Name: Gaeng Keow Wan (Vegetarian Green Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400g firm tofu, cubed; 400ml coconut milk; 2 tbsp vegetarian green curry paste; 200g Thai round eggplant, quartered; 100g baby corn; 3 kaffir lime leaves; 2 tbsp soy sauce; 1 tsp sugar; 1 handful Thai basil; 2 tbsp coconut oil

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

Fry curry paste in oil 1–2 minutes.

Add coconut milk, kaffir lime, soy and sugar.

Add eggplant and corn. Simmer 10 minutes.

Add tofu, cook 5 minutes.

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

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