Spicy Green Curry With Tofu Recipe by Kevin Shotas
Cooking Instructions 45 mins 1 In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes. 2 Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes. 3 Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes. 4 Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes. 5 Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro. 6 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat. 1 In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes. 1 In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes. 2 Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes. 2 Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes. 3 Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes. 3 Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes. 4 Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes. 4 Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes. 5 Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro. 5 Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro. 6 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat. 6 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Korean Kimchi Moroccan Chicken Rice Bowl Super Easy Remoulade Sauce Hushpuppy Chicken Thighs Black Sesame Mochi Cake Korean Kimchi Moroccan Chicken Rice Bowl Super Easy Remoulade Sauce Hushpuppy Chicken Thighs Black Sesame Mochi Cake Open chicken cheese buns in pateela Homemade cerelac powder for babies - Poha Cereal Mix Sorghum,millet flour porridge Pineapple Pastries Mushroom and green Chole masala Soyabean gravy chaap Appetizing verdant Aloo ka paratha Cup cake Title: Fish beans porridge garnished with fried plantain Open chicken cheese buns in pateela Homemade cerelac powder for babies - Poha Cereal Mix Sorghum,millet flour porridge Pineapple Pastries Mushroom and green Chole masala Soyabean gravy chaap Appetizing verdant Aloo ka paratha Cup cake Title: Fish beans porridge garnished with fried plantain