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Before you jump to Spicy Green Curry with Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays much more popular than before and rightfully so. The overall economy is affected by the number of people who are suffering from health problems such as high blood pressure, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by making several small changes.

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Obviously, it’s easy to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to spicy green curry with tofu recipe. You can have spicy green curry with tofu using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Spicy Green Curry with Tofu:

1. Use 1 Tbsp Canola Oil
2. Prepare 1/2 Cup Green Curry Paste
3. Take 3 Cups Japanese Eggplant (Cut into 1in pieces)
4. Provide 1 Cup Shelled Edamame
5. You need 1 Cup Canned Chickpeas (Rinsed and Drained)
6. You need 3 Cups Green Beans (Trimmed and Halved)
7. Use 2-12 oz Blocks Firm Tofu (Cut into cubes)
8. Use 2.5 Cups Unsweetened Coconut Milk
9. Use 1/4 Cup Brown Sugar
10. You need 2 Tbsp Fish Sauce
11. Take 4 Red Thai Chili Peppers (Sliced)
12. Provide 1 Cup Fresh Cilantro

Instructions to make Spicy Green Curry with Tofu:

1. In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes.
2. Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes.
3. Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes.
4. Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes.
5. Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro.
6. 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat.

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