Thai green vegetable curry
11
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
A tasty trio of vegies, soft tofu and a creamy Thai sauce make this a more-ish meat free meal.
Ingredients
Peanut oil
1 tbs
Brown onion
1 medium, thinly sliced
Green curry paste
1 tbs
Light canned coconut milk
165 ml
Vegetable stock
¾ cup(s), (185ml)
Fish sauce
2 tbs
Eggplant
3 baby, cut into 3cm pieces
Pumpkin
400 g, (butternut), cut into 2cm pieces
Pak choy
1 bunch(es), cut into 3cm pieces
Firm tofu
350 g, cut into 2cm pieces
Cooked jasmine rice
3 cup(s), (510g)
Fresh coriander
¼ cup(s)
Fresh basil
¼ cup(s)
Lime(s)
1 medium, wedges to serve