Thai · Dinner
Thai Jungle Curry Vegetable Rice Bowl
Thai jungle curry is a broth-based vegan curry built on a paste of red curry, lemongrass, ginger, garlic, and fresh chilies. Pressed tofu, bamboo shoots, green beans, and eggplant simmer in vegetable stock, finished with bell pepper, fresh basil, and lime juice over jasmine rice.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
399Calories
16.8gProtein
11.7gFat
57.6gCarbs
12.5gSugar
10.5gFiber
1138mgSodium
0mgChol
1.7gSat Fat
812mgPotassium
312mgCalcium
4.9mgIron
0mcgVitamin B12
52mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Cube the tofu and slice the lemongrass, ginger, garlic, chili, bamboo shoots, green beans, eggplant, and bell pepper; have everything ready.
2
Sauté
Heat the oil in a wok over medium heat and fry the curry paste with lemongrass, ginger, and garlic for 2 minutes until fragrant.
3
Sear
Add the tofu and toss over medium-high heat for 3 minutes until lightly golden on the edges.
4
Simmer
Pour in the stock, soy sauce, and sugar, then add the bamboo shoots, green beans, and eggplant; simmer uncovered over medium heat for 8 minutes until tender.
5
Plate
Stir in the bell pepper and basil, spoon the rice into a bowl, ladle the curry over it, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tofu
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp red curry paste
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 3.6 oz100g, about a third of a small can bamboo shoots
- 5 oz140g green beans
- 5 oz140g Thai eggplant
- 11 red bell pepper
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp light brown sugar
- 1 1/2 cup300g cooked jasmine rice
- small handful fresh Thai basil
- 2 tsp2 tsp vegetable oil
- 22 lime wedge
