Tofu and Eggplant Green Curry

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

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.

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