Green Thai Curry with Garden Vegetables
This Recipe has been resized. Original servings: 8 servings
|Author:||Inspired by Vegetarian Times, 1999.11|
|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|
|1/2 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|
|4 oz.||green beans|
- 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.
- 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.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
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.