Vegetable and Tofu Green Curry

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1 - 14 ounce package firm tofu
1/2 cup water
3 tablespoons green curry paste
1 - 13 1/2 ounce can unsweetened coconut milk
2 teaspoons fresh lime juice
2 tablespoons sugar
1/2 teaspoon salt
1 medium Asian eggplant, cut diagonally into 1/2-inch thick slices
1/2 pound green beans, cut into 2-inch lengths
1 medium tomato, cut into bite size pieces
1/4 cup sliced bamboo shoots
1 teaspoon cornstarch dissolved in 2 teaspoons water
Steamed White Rice
2 cups long grain rice
3 cups cold water

Drain tofu and cut into 3/4-inch cubes. Set aside.

Bring water to a boil in a 3-quart saucepan; whisk in curry paste. Reduce heat and simmer for 1 minute. Add coconut milk, fish sauce, lime juice, sugar, salt, eggplants, and green beans; simmer until green beans are tender-crisp, 8 to 10 minutes.

Add tofu, tomato, and bamboo shoots; cook until tofu is heated through and eggplants is tender, 2 to 3 minutes. Add cornstarch solution and cook, stirring until sauce boils and thickens.

Serve over steamed rice.



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