Green Thai Curry with Eggplant

This Recipe has been resized. Original servings: 8 servings Changed curry paste to 1/2 (instead of 1) tbsp.

Author:Inspired by Vegetarian Times, 1999.11
Yield:4 servings
Category:Main Courses


1 lb. (170 g) firm tofu cut in 1" cubes
14 oz. lite coconut milk, shake well
1/2 tbsp. Thai green curry paste
1 medium sweet potato
1/2 large onion, chopped
1/2 medium eggplant, cut into 1" cubes
1/2 medium red bell pepper, cut into thin strips
1 tbsp. dark brown sugar, packed
1/2 tbsp. rice vinegar
1/2 tbsp. tamari or soy sauce
1/2 tsp. salt
1/2 cups frozen peas
1 lb. firm tofu, in 1" cubes


  1. Meanwhile, shake the can of coconut milk well, then open. Pour 1/2 the can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add sweet potato, cover and let simmer for 5 minutes. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
  2. Add remaining 1/2 can of coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 15 minutes.
  3. Add tofu to curry mixture, stirring with spatula to mix. Add snow peas. Cook about 5 minutes. Serve hot.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 13g20%
Saturated Fat 4g20%
Trans Fat
Cholesterol 0mg0%
Sodium 489mg20%
Total Carbohydrate 28g9%
Dietary Fiber 5g20%
Total Sugars
Includes Added Sugars
Protein 9g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.