Thai Tofu Curry
yield: 4
total time: 20 minutes
Ingredients
- 2 tablespoons oil
- 6 teaspoons Thai Kitchen Red Curry Paste
- 2 cans coconut milk
- 1/2 Japanese eggplant diced into large chunks
- 1 white onion large, diced into large chunks
- 15 ounces baby corn rinsed and drained
- 1 bell pepper large, or capsicum cut into large chunks-any color is fine
- 14 ounces firm tofu drained and cut into cubes
- 4 tablespoons soy sauce depending on your taste
- 1 lime
- 4 teaspoons Sriracha hot sauce depending on your spice preference
- 2 tablespoons tamarind paste
Nutrition
- Calories : 750 calories
- Carbohydrate : 34 grams
- Fat : 64 grams
- Fiber : 12 grams
- Protein : 24 grams
- SaturatedFat : 43 grams
- Sodium : 1270 milligrams
- Sugar : 13 grams
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