Green Curry with Tofu and Thai Eggplant

Ingredients

• 14 oz extra-firm tofu, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 28 oz coconut milk
• 1/4 cup vegetarian green curry paste
• 1 cup vegetable stock
• 4 makrut lime leaves, torn
• 8 oz Thai eggplants, quartered
• 1 red bell pepper, sliced
• 8 oz canned bamboo shoots, drained
• 1 tbsp palm sugar
• 1 tsp salt
• 1 cup Thai basil leaves

Method

1. Pat the tofu dry and fry it in the oil in a wide pot over medium-high heat until golden on several sides, about 8 minutes. Set it aside.
2. Add the thick cream from the top of one can of coconut milk and the curry paste to the pot and fry, stirring, until fragrant, about 3 minutes.
3. Add the rest of the coconut milk, the stock and lime leaves and bring to a simmer.
4. Add the eggplant and simmer until tender, about 8 minutes.
5. Add the tofu, bell pepper, bamboo shoots, palm sugar and salt and simmer 3 minutes more.
6. Turn off the heat, stir in the basil and serve with jasmine rice.

Notes