Tofu and Eggplant Green Curry
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 10-15 mins

Serves : 8-10
Ingredients:

    600g/21oz firm tofu
    400g/14oz eggplant/aubergine
    100g/3.5oz shallots
    400ml/14fl oz coconut cream
    100ml/3.5fl oz vegetable stock
    Cornstarch for dusting – about 50g/2oz
    Cayenne pepper – about 1/2 tsp
    Fresh basil leaves – personal preference
    Red thai chilis - personal preference
    Vegetable oil – 15ml/0.5fl oz for a non-stick pan

    For the Curry Paste

    1 bunch fresh cilantro/coriander – about 25g
    2 stalks lemongrass
    4 pieces green jalapeno peppers - or personal preference
    2 pieces shallots
    6 cloves garlic
    2 limes, juice

Method:
  1. Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
  2. Slice shallots into thin rings. Season with salt and cayenne pepper.
  3. Lightly dust with cornstarch and fry until crispy. Set aside.
  4. Combine all ingredients for the curry paste in a food processor and pulse until smooth.
  5. Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
  6. Add in vegetable stock into the pan to deglaze.
  7. Add in coconut cream and eggplant. Cook until the eggplant is tender.
  8. Add in tofu and heat for about a minute.
  9. Season to taste with salt or fish sauce.
  10. Serve topped with fresh basil leaves, fried shallots, and red thai chilis.