🍛 Green curry with tofu (gaeng keow wan)

Name: Green curry with tofu (gaeng keow wan)
Total time: 30 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 400 g firm tofu, cubed; 400 ml coconut milk; 3 tbsp green curry paste; 300 g Thai or regular eggplant, cut into chunks; A large handful of Thai basil leaves; 1 tsp palm or brown sugar; Salt; 150 ml water

Origin: Thailand · Central Thailand

385kcal

per serving · 350 g

110kcal

per 100 g

18 gProtein5 g / 100 g

28 gFat8 g / 100 g

18 gCarbs5 g / 100 g

Gaeng keow wan is Thai green curry: a fragrant coconut milk sauce coloured by a paste of fresh green chilies, lemongrass, galangal and kaffir lime. In this version cubes of tofu and Thai eggplant simmer in the sauce until soft, and a handful of Thai basil is stirred in at the end. Creamy, herbal and spicy, it is served with jasmine rice.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not vegetarianbecause of: green curry paste

Not veganbecause of: green curry paste

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Soy

What it is made of

tofucoconut milkgreen curry pasteeggplantbasil

Recipe

4 servings30 min

Ingredients

400 g firm tofu, cubed
400 ml coconut milk
3 tbsp green curry paste
300 g Thai or regular eggplant, cut into chunks
A large handful of Thai basil leaves
1 tsp palm or brown sugar
Salt
150 ml water

Method

Heat a third of the coconut milk in a pot until it bubbles and the oil starts to separate.
Fry the curry paste in it for 2 minutes until fragrant.
Add the remaining coconut milk, water, sugar and eggplant and simmer for 10 minutes.
Add the tofu and cook for 5 minutes more; season with salt.
Stir in the basil and serve with rice.

How to make it lighter

Use light coconut milk or replace a third of it with water for a lighter sauce.
Add extra vegetables such as green beans or courgette to make the portion bigger.
Keep the rice to a modest scoop and fill the bowl with curry and vegetables.

History

Green curry belongs to central Thai cooking and is generally thought to have taken its current form in the early 20th century, making it younger than many other Thai curries. Keow wan means "sweet green", referring to its pale green colour.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →