Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
26 Mins
Total Time
26 Mins
Serves 4 (serving size: 1 bowl)

This Thai-style curry is free of coconut milk and shines with late-summer produce.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.

Step 3

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.

Ratings & Reviews

Kvavava's Review

December 19, 2013

beezer825's Review

June 03, 2013
I will not be making this again :( it just wasn't that good. I like to make food that makes me look forward to eating and this was not good. It was pretty bland, when I think of a curry even if it's not hot I like to taste something...and this didn't deliver. I wouldn't waste the time or ingredients on this recipe. And despite the generous portion, was not as filling as other cooking light recipes.

EffieWiggs's Review

March 18, 2013
Loved this! I subbed one T of the soy sauce for fish sauce, and I think it added a lot of depth to the flavor. I also used panang curry because that's what we had and I think it would be great with any kind of curry paste. I will definitely make this again - I love curry and this is an awesome way to lighten it up.

bjane1's Review

January 22, 2013
This was so good that I've made it twice already! Substituted zucchini for eggplant and served over brown rice.

LittleActuary's Review

October 27, 2012

crusnock's Review

September 08, 2012
This was a good stir-fry, but I didn't really taste that signature thai flavor - probably due to the lack of coconut milk. I would agree with the other reviewer that this dish is relatively mild.

LettuceLiveWell's Review

August 25, 2012
I followed this recipe exactly which is rare for me but I really liked this stir-fry. It was healthy and satisfying. Jungle Curry will be a staple recipe in my household from now on however I'm not likely to serve it as a "special occasion" meal. I highly recommend trying this recipe if you like asian cuisine and want to learn to make some at home. If you're a fan of spicy-hot food you may want to add some red pepper flakes or something with some heat because it was a very mild dish. I liked it the way it is. My husband said it needed more sauce so if you're a sauce person you may want to make 50% more of the broth+soy sauce+lime zest+brown sugar mixture.