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Recipes

Thai Green Curry with Eggplant and Tofu

Main Course Dinner Vegetarian

I learned to make this authentic curry in Chiang Mai, Thailand, where I’ll be co-hosting a culinaria with Oldways in 2024. Plant-based dishes really shine in Southeast Asia, which produces a rainbow of abundant, colorful, local produce just screaming to be highlighted in regional dishes. It’s all about the home-made curry paste—every cook has his or her own secret combination of spices and herbs to create their favorite. Combine that flavorful green curry paste with light coconut milk, cubes of tofu, and sliced eggplant, mushrooms and bell pepper to create a delicious meal served over brown rice. You can find many of these ingredients in a well-stocked supermarket, and definitely at an Asian supermarket or online. —Sharon Palmer, MSFS, RDN

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4 Servings

Nutrition Facts

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Nutrition Facts

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

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

Toppings: 
12 leaves Thai basil
4 kafir lime leaves (optional)

Instructions

  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.

Recipe and photo courtesy of Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

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