Mild Coconut Tofu Curry

Mild Coconut Tofu Curry

16

"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."

Ingredients

45 m {{adjustedServings}} servings 700 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
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Reviews

16
  1. 19 Ratings

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man, they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry, sugar, salt, two serrano peppers and about half a ...

This is a great, easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then, just chop up the tough outer segments into 1-2 inch pieces and throw ...

While it smells delicious, unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also, be warned that if you use a blender,...