Green Curry with Tofu and Eggplant

Preheat the oven to 180 degrees. Cut the eggplants into 5cm pieces spread over a baking tray. Drizzle generously with 2 tablespoons of rice bran oil and roast in a hot oven for 20-30 minutes until cooked through and starting to brown on the edges.

While the eggplants are roasting, cook the rice. Bring water to the boil in a small pot, add washed jasmine rice and bring back to the boil. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

Heat a fry pan over medium heat, add a few tablespoons of rice bran oil and fry tofu pieces on each side for 2-3 minutes, or until golden. Work in batches until all the tofu has been cooked.

In a large pot, put 3-4 tablespoons of green curry paste. Turn the heat to medium and fry the paste for a minute. Add the shredded kaffir leaves and fry for another minute.

Add the coconut milk, water, palm sugar, fish sauce and salt, stir to combine, continue cooking on low heat. Once comes to the boils, add the roasted eggplant, green beans and fried tofu and simmer for 10 minutes. Taste adding more salt or fish sauce if needed.

Serve with steamed rice and top the curry with sliced red chillies, Thai basil and lime wedges.