SpiceTheWorld

Breadcrumbs  | Vegan Seafood Vindaloo | Moroccan Vegetable Stew | Egg Fried Rice | Indian Mint Sauce | Tofu Naga | Easy Vegetarian Chilli | Mint Sauce | Thai Green Curry with Tofu  |

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Ingredients

3 Tablespoon Green Curry Paste

1 Tablespoon Olive Oil

2.5 Cups Coconut Milk

350 Gram Firm Tofu, cubed

2 Kaffir Lime Leaves

1.5 Teaspoon Sugar

1.5 Tablespoon Vegan Fish Sauce

7 Wggplants, quartered

3 Red Chillies, sliced

¼ Cup Sweet Basil

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.

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