loveandlemons4.9
Thai Green Curry
This Thai green curry recipe rivals my favorite takeout! Made with store-bought curry paste, it's an easy, flavorful dinner that's ready in 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat the coconut oil in a medium skillet or Dutch oven over medium heat. Add the eggplant and a pinch of salt and cook, stirring occasionally, for 5 to ⏱️ 7 minutes, or until softened. Remove from the pan and set aside.
coconut oil2 tablespoons
2
Return the pan to medium heat and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for 2 to ⏱️ 3 minutes, or until the curry paste mostly dries out. Add the remaining coconut milk and the water and stir to combine.
water1 cup
3
Add the tofu, red pepper, snow peas, sautéed eggplant, and half the chiles and stir to combine. Simmer for 3 to ⏱️ 5 minutes, or until the snow peas are tender.
snow peas4 ounces
4
Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.
fresh lime juice1 tablespoonsugar, optional1 teaspoonTamari, to taste, optional
5
Garnish with the remaining chiles and herbs and serve with rice.
Nutrition Facts
calories
352 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
5 g
sugar Content
9 g
sodium Content
52 mg
protein Content
8 g
carbohydrate Content
17 g
saturated Fat Content
25 g
unsaturated Fat Content
3 g
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