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
|
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 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 20 Minutes

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. |