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4 Servings

For Green Curry Paste:
1 teaspoon cumin seeds
1 teaspoon coriander seeds 
½ cup fresh basil leaves, chopped
½ cup fresh cilantro leaves, chopped 
2 green bird’s eye (also called Thai) chili peppers, chopped
1 tablespoon chopped lemongrass (optional), chopped
¼ medium onion, chopped
2-inch piece ginger root, chopped
2 garlic cloves, chopped
1 small lime, rind, chopped

For Vegetables and Tofu:
1 15-ounce can light coconut milk 
¾ medium onion, sliced
8 ounces eggplant, sliced
4 ounces mushroom, sliced
1 small bell pepper, sliced
1 14-ounce package extra firm tofu, cubed  
3 tablespoons soy sauce

12 leaves Thai basil 
4 kafir lime leaves (optional)

  1. To make Green Curry Paste: Toast cumin seeds and coriander seeds in a small skillet for 1-2 minutes, just until warm (be careful not to burn). 
  2. Place the cumin and coriander seeds, basil, cilantro, chili peppers, lemon grass, onion, ginger, garlic, and lemon rind into a large mortar. Pound the ingredients with the pestle until the curry is ground thoroughly and resembles a paste. Set aside. 
  3. Pour ¼ cup of the coconut milk into the saucepan. Add the curry paste and heat over medium, stirring well until it is fragrant and well combined (about 2 minutes). Add the eggplant, mushrooms, bell peppers, the rest of the coconut milk, and stir to combine, cover and cook for 3 minutes. Add tofu and soy sauce and gently combine well. Cook just until bubbly and bell vegetables are crisp tender (about 2-3 minutes). Top with Thai basil and kaffir lime leaves (optional). Serve with brown rice. 


Calories: 173
Total Fat: 8g
Saturated Fat: 4g
Sodium: 824mg
Carbohydrate: 15g
Fiber: 4g
Total sugar: 6g
Added Sugar: 0g
Protein: 12g

Yield: 4 Servings

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