Green Curry with Tofu, Aubergine and Green Beans
A fragrant coconut green curry loaded with soft aubergine, snappy beans and tofu, finished with a handful of Thai basil.
Ingredients
- Firm tofu400 g
- Vegan green curry paste3 tbsp
- Coconut milk2 can
- Aubergine1 pc
- Green beans150 g
- Makrut lime leaves4 pc
- Soy sauce1 tbsp
- Palm sugar2 tsp
- Thai basil1 bunch
- Jasmine rice1 1/2 cup
Method
- 01
Rinse the rice, add 1 3/4 cups water and bring to the boil, then cover and simmer on low for 12 minutes and rest off the heat for 10 minutes. Meanwhile press the tofu dry and cut it into cubes, and cut the aubergine into bite-sized chunks.
- 02
Spoon the thick cream off the top of one coconut milk can into a wide pan and simmer over medium heat for 3 minutes until it starts to split, then fry the curry paste in it for 2 minutes until fragrant.
- 03
Pour in the rest of the coconut milk, add the torn lime leaves and the aubergine, and simmer for 10 minutes until the aubergine is soft.
- 04
Add the tofu and green beans and simmer for 5 minutes more, until the beans are just tender.
- 05
Season with the soy sauce and palm sugar, taste and adjust, then stir through the basil leaves and serve with the rice.
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