Thai Green Curry with Tofu and Aubergine

Ingredients

• 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.