Authentic Thai Green Curry With Tofu

Ingredients

• 400 grams Firm tofu, pressed and cubed
• 400 ml Full-fat coconut milk
• 3 tablespoons Thai green curry paste
• 2 tablespoons Vegetable oil
• 1 cup Thai eggplant, quartered
• 0.5 cup Bamboo shoots, sliced
• 1 tablespoon Palm sugar
• 2 tablespoons Soy sauce or Vegan fish sauce
• 4 leaves Fresh Kaffir lime leaves, torn
• 0.5 cup Thai basil leaves
• 2 pieces Red chili, sliced diagonally(optional)
• 0.5 cup Water or vegetable stock

Instructions

1. 1

   Heat the vegetable oil in a large wok or deep pan over medium heat.

2. 2

   Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in half of the coconut milk and stir constantly until it bubbles and thickens.

4. 4

   Add the tofu cubes and stir gently to coat them in the curry base.

5. 5

   Add the remaining coconut milk, water, palm sugar, and soy sauce; bring to a gentle simmer.

6. 6

   Stir in the Thai eggplant and bamboo shoots, cooking for 5-7 minutes until the eggplant is tender.

7. 7

   Add the Kaffir lime leaves and sliced red chilies, simmering for another 2 minutes.

8. 8

   Turn off the heat and stir in the fresh Thai basil leaves until just wilted; serve immediately with jasmine rice.