A delicious vegetarian curry that uses tofu and eggplant as the main ingredients. Served with lime, fresh basil leaves, and extra chili to your liking. You can buy a green curry paste or try the homemade version on my profile.
Ingredients 15
Steamed Rice
To Serve
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Method 6
Preheat the oven to 180 degrees. Cut the 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 . Bring 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 and fry 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 and fry for another minute.
Add the , , , and , stir to combine, continue cooking on low heat. Once comes to the boils, add the roasted , and fried and simmer for 10 minutes. Taste adding more salt or fish sauce if needed.
Serve with steamed rice and top the curry with sliced , and .
Songkran Fa-A-Loon's tips
If you're short on time, you can fry the eggplant instead of roasting it. After you've fried them, lay them down on paper towels to absorb any excess oil.
