Green Thai Curry with Garden Vegetables

This Recipe has been resized. Original servings: 8 servings

Author:Inspired by Vegetarian Times, 1999.11
Yield:4 servings
Prep time: 00:25
Cook time: 00:25
Category:Main Courses


6 oz. firm tofu (170 g)
14 oz. lite coconut milk, shake well
1 tbsp. Thai green curry paste
1/2 medium butternut squash
1/2 large onion, chopped
1 medium zucchini
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
4 oz. green beans
tomato, diced


  1. Wrap tofu in several layers of paper towels. Place in colander in sink. Set plate on top of wrapped tofu, then weigh down with large, heavy can (such as a can of tomatoes). Let stand at least 20 minutes.
  2. 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 squash, cover and let simmer for 5 minutes. Add onion, zucchini, green beans and bell pepper, stirring well with rubber spatula and scraping bottom of pan.
  3. 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.
  4. Unwrap tofu and cut into bite-size cubes. Add to curry mixture, stirring with spatula to mix. Add tomato. 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.