Inspired by: Gaeng keow wan
- Vata seasonOct – Dec in the north
- All year
Thai Green Curry with Vegetables & Tofu (Allium-free)
- Serves
- 4
- Portion
- ≈250 g
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Coconut milk, thin | 1⅔ cups | 400 ml | 2000 ml | |
| Lemongrass | 2 stalks | 20 g | 100 g | |
| Galangal (fresh) | 1 tbsp | 15 g | 75 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Coriander leaves | stems + leaves | 20 g | 100 g | |
| Kaffir lime leaves / pandan leaf | 4 | 2 g | 10 g | |
| Green chilli (optional, deseeded) | 1–2 mild | 5 g | 25 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Coriander seed / powder | ½ tsp | 1 g | 5 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Tofu, firm | firm | 250 g | 1250 g | |
| Pumpkin (kaddu) | cubed | 200 g | 1000 g | |
| Zucchini / tori | 1 | 150 g | 750 g | |
| French beans | green beans | 100 g | 500 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Jaggery (gur) | 1½ tsp | 8 g | 40 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | Thai basil | 8 g | 40 g | |
| Lemon juice | 2 tsp lime | 10 ml | 50 ml |
Method
How to cook it
Step 1: Paste: grind lemongrass, galangal, ginger, coriander, chilli, cumin, coriander seed, pepper and 2 lime leaves with a splash of coconut milk.
Step 2: Fry the paste in 3 tbsp thick coconut cream 3 minutes until fragrant.
Step 3: Add remaining coconut milk, pumpkin and beans; simmer 10 minutes; add zucchini and tofu 6 minutes.
Step 4: Season with soy, jaggery and lime; add Thai basil and remaining lime leaves.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromShallot, garlic, shrimp paste and fish sauce→Toginger, coriander stems, soy
Appears in
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