Filed Under: main-dish, stir-fry, thai, Tofu and Soy, tofusoy, Under 20 Mins

Fragrant Thai Curry Dinner

Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.

April 8th, 2012

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Prep Time
12 minutes
Cook Time
18 minutes
  • 12 ounces firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 pound sliced fresh mushrooms
  • 1 can (454 ml) lite coconut milk
  • 3/4 Cups vegetable broth
  • 2 teaspoons thai red or green curry paste
  • 2 teaspoons finely grated lime rind
  • 1 tablespoon fish sauce
  • 2 Cups halved green beans
  • 11/3 Cups diced red pepper
  • 2 teaspoons sugar
  • 1/2 teaspoons lime juice
  • 2 green onions, thinly sliced
  • fresh thai basil or coriander leaves (optional)
  • 2 Cups hot cooked jasmine or white rice
  1. Cut tofu into 3/4 inch cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1 to 2 minutes. Add tofu; stir fry 2 to 3 minutes or until lightly browned. Add mushrooms and stir fry 2 to 3 minutes.

  2. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well.

  3. Add green beans; reduce heat to medium and boil 5 to 8 minutes or until beans are crisp tender.

  4. Add red pepper; cook until sauce has thickened to desired consistency, about 3 to 4 minutes. Stir in lime juice and sugar.

  5. Serve over hot rice and garnish with green onion and basil or coriander.

Nutrients Per Serving

Nutrients per serving: 408 calories, 14 g protein, 19 g fat, 52 g carbs, 6 g fibre.  

Fragrant Thai Curry Dinner

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