Thai Green Curry with Eggplant and Tofu
A fragrant, spicy coconut curry packed with Thai basil and crispy tofu cubes.
Word Recipe Kitchen
Tested & verified by our culinary team
25 minsEasy4 servings
Nutrition per serving
410
Calories
15g
Protein
12g
Carbs
34g
Fat
Ingredients
- 14 oz canCoconut Milk
- 3 tbspGreen Curry Paste
- 14 ozExtra Firm Tofu
- 6 smallThai Eggplant
- 1/2 cupThai Basil
Instructions
- 1
Fry tofu cubes until golden and set aside.
- 2
Sauté curry paste in coconut cream until fragrant.
- 3
Add remaining coconut milk and eggplant, simmering until tender.
- 4
Stir in tofu and basil before serving over jasmine rice.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories410
% Daily Value *
Total Fat 34g44%
Saturated Fat 10.2g51%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 1.8g
Protein 15g30%
Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Thai Green Curry with Eggplant and Tofu
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Use room-temperature eggs for more even cooking and better volume.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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