Thai Green Curry with Tofu and Aubergine

• 400 gfirm tofu(pressed, cut into 3 cm cubes)
• 300 gThai aubergine(quartered (or 1 regular aubergine, cubed))
• 400 mlfull-fat coconut milk(one can)
• 60 ggreen curry paste(store-bought or homemade)
• 200 mlvegetable stock
• 4 piecekaffir lime leaves(torn)
• 1 piecelemongrass stalk(bruised)
• 2 tbspfish-free soy sauce (or fish sauce)
• 1 tbsppalm sugar or light brown sugar
• 20 gThai basil leaves
• 1 tbspneutral oil
• 320 gjasmine rice(to serve)

Method

1. 1

   Heat oil in a wok over high heat. Fry tofu cubes in a single layer until golden on two sides, about 4 minutes total. Remove and set aside.

2. 2

   In the same wok, fry green curry paste in the thick top layer of coconut milk for 2 minutes until fragrant and oil splits. Add remaining coconut milk, stock, lemongrass, and lime leaves.

3. 3

   Add aubergine and simmer 10 minutes until just tender. Return tofu to the wok, season with soy sauce and sugar, and simmer 3 more minutes.

4. 4

   Discard lemongrass. Stir in Thai basil, check seasoning, and serve immediately over steamed jasmine rice.