Gaeng Phed Jay

Gaeng Phed Jay is a vibrant and aromatic vegan Thai curry that features a medley of fresh vegetables and tofu simmered in a rich coconut milk sauce, perfect for a nourishing breakfast. This dish is packed with flavor from Thai spices and herbs, making it a delightful start to your day.

Ingredients

• Coconut milk - 400 ml
• Tofu (firm) - 200 g, cubed
• Red curry paste - 2 tablespoons
• Bell pepper (red) - 1, sliced
• Carrot - 1, julienned
• Zucchini - 1, sliced
• Baby corn - 100 g, chopped
• Mushrooms (shiitake or button) - 100 g, sliced
• Fresh basil leaves - 1/4 cup
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Add the cubed tofu and bring to a gentle simmer.
5. Incorporate the sliced bell pepper, julienned carrot, zucchini, baby corn, and mushrooms into the pan.
6. Simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender.
7. Stir in the soy sauce, lime juice, and fresh basil leaves, and cook for another 2 minutes.
8. Season with salt to taste, then remove from heat and serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from the vegetables, promoting overall health.
• High in plant-based protein from tofu, supporting muscle repair and growth.

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