Click to Print Thai Green Curry with Tofu Green Curry tends to be one of the milder curries of Thai cuisine. Ours also has a lot of flavor. Serves - 4-6 Heat 3 (1-5) Rating - 4 (1-5) Prep Time 10 Minutes Cooking Time 20 Minutes Ingredients 3 tbsp Green Curry Paste 1 tbsp Olive Oil 600 ml Coconut Milk 350 g Pressed Tofu, cut into bite sized cubes 2 Kaffir Lime Leaves 1.5 tsp Sugar 1.5 tbsp Vegan Fish Sauce 3 Red Chillies, finely chopped 100 g Basil Leaves Basil, for garnish Method Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant. Reduce the heat and gradually add 1 ½ cups of the coconut milk a little at a time stir until a film Add the tofu and kaffir lime leaves and cook for 3 minutes. Transfer to a large pot place over medium heat and cook until boiling. Add the remaining coconut milk season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Reduce to simmer and cook until the eggplants are done. Sprinkle sweet basil leaves and red chillies over and turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.