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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
- 4 slices fresh ginger root
- 4 cloves garlic, minced
- ¼ cup cashews
- 2 stalks lemon grass, chopped
- 2 onions, sliced
- 3 tablespoons olive oil
- 1 dash crushed red pepper flakes
- 2 tablespoons curry powder
- 2 ½ cups cubed firm tofu
- 1 (14 ounce) can coconut milk
- 14 fluid ounces water
- 2 medium potatoes, peeled and cubed
- 2 teaspoons salt
- 1 tablespoon white sugar
Directions
Step 1
In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 700 | |
| % Daily Value * | |
| Total Fat49g | 63% |
| Saturated Fat23g | 114% |
| Sodium1264mg | 55% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber9g | 34% |
| Total Sugars7g | |
| Protein31g | |
| Vitamin C28mg | 141% |
| Calcium1134mg | 87% |
| Iron11mg | 59% |
| Potassium1307mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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