Gaeng Kiew Wan Jay

Gaeng Kiew Wan Jay is a vibrant and aromatic vegan Thai green curry that features an array of seasonal vegetables and tofu, simmered in a creamy coconut milk base infused with fresh herbs and spices. This hearty dish is perfect for a nourishing breakfast, delivering a delightful balance of flavors and textures.

Ingredients

• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Firm tofu - 200 grams, cubed
• Eggplant - 100 grams, diced
• Bell pepper - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Snow peas - 100 grams
• Thai basil leaves - 10 grams
• Vegetable broth - 200 ml
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Vegetable oil - 1 tablespoon

Steps

1. Heat the vegetable oil in a medium pot over medium heat.
2. Add the green curry paste and sauté for 2-3 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Add the diced eggplant and cook for 5 minutes until it starts to soften.
5. Stir in the cubed tofu, bell pepper, zucchini, and snow peas, and simmer for another 10 minutes.
6. Season with soy sauce, lime juice, and sugar, adjusting to taste.
7. Remove from heat and stir in the Thai basil leaves just before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from the vegetables and herbs.
• Good source of plant-based protein from tofu.

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