Entrees Vegan Vegetarian Lundberg Family Table

Vegan Thai Green Curry

Every family has a dish or two that ties generations together, whether it’s part of an annual tradition or simply brings back delicious memories. For @SweetPotatoSoul her family’s favorite Thai restaurant was like a second home. It inspired this recipe for Vegan Green Thai Curry, which pairs fresh Thai basil and eggplant with buttery California White Jasmine Rice. Recipe courtesy of Jenné Claiborne of www.SweetPotatoSoul.com

Minutes

Servings

300

Calories

Ingredients

1

cup

Organic White Jasmine Rice suggested substitutions
3

tbsp

coconut oil
1

block extra firm tofu, pressed at least 20 minutes
1

large shallot, thinly sliced
2

cloves garlic, minced
1

knob fresh ginger, minced or grated (about packed 1 Tbsp.)
4

tbsp

Thai green curry paste
4

Thai eggplant, quartered
¹⁄₂

lb

green beans (about 1 large handful), ends trimmed, and halved
¹⁄₂

cups

bamboo shoots
14

oz

(1 can) full fat coconut milk
1

tsp

sugar, optional
1

broccoli crown, chopped
¹⁄₄

cups

Thai basil
2

tbsp

Tbsp. soy sauce
1

lime

Nutrition Facts

Serving Size: 320g

Serves: 6

Amount Per Serving
Calories:		300
% Daily Value*
Total Fat: 11g		14%
	Saturated Fat: 8g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 640mg		28%
Total Carbohydrate: 40g		15%
	Dietary Fiber: 3g	11%
	Sugars: 6g	12%
Protein: 10g		20%

Instructions

Follow the package instructions to make the rice stove-top. Preheat the oven to 400°.
To make the tofu: Make sure you’ve pressed it at least 20 minutes before cooking. To press, simply wrap the tofu in a paper towel, place on a plate with high sides (so the water doesn’t drip over), and place something heavy on top. Cut the tofu into small cubes, then toss with about 1 Tbsp. of coconut oil. Spread them evenly over a baking sheet lined with parchment paper, and sprinkle with salt. Bake for 35-45 minutes, or until golden and crispy.
To make the curry: Warm 1 Tbsp. of coconut oil in a wok or large skillet over medium-high heat. Add the shallot, garlic, and ginger, and sauté until the shallots have become tender. Add the curry paste, and stir for about 15 seconds. Add the eggplant and green beans, and cook for another minute or so. Add the bamboo shoots, followed by the coconut milk, and stir. Bring to a simmer, and cook for 10 minutes, or until the eggplant is fairly tender, but not completely cooked. Stir in sugar and 1 cup of water. Then add the broccoli, and cook for another 10 minutes until it is tender but still bright, and the other veggies are also tender.
Stir in the Thai basil leaves, soy sauce, and juice of 1 lime. Season to taste with more soy sauce if needed. Top with the crispy tofu, and serve over white Jasmine rice. Garnish with more Thai basil and a slice of lime.