House recipe
🍛 Green curry with tofu and aubergine
Golden tofu and vegetables simmered in coconut milk with green curry paste, lime leaves and Thai basil.
Allergens. Contains: Soy. May contain, depending on the brands you buy: Crustaceans, Fish, Peanuts.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g jasmine rice
- 300 g firm tofu, pressed and cubed
- 2 tbsp sunflower oil
- 3 tbsp vegan thai curry paste, green
- 400 ml coconut milk
- 4 kaffir lime leaves, torn
- 1 aubergine, in chunks
- 1 bell pepper, in strips
- 100 g green beans, halved
- 1 fresh green chilli, sliced
- 1 tsp palm sugar
- ½ tsp salt
- ½ lime, juiced
- a large handful thai basil
Method
- Rinse the rice and cook it according to the packet.
- Fry the tofu in 1 tbsp oil in a wide pan until golden all over, then set aside.
- Add the rest of the oil and fry the curry paste for 1–2 minutes until fragrant. Stir in a third of the coconut milk and let it bubble until it thickens and the oil glistens.
- Add the remaining coconut milk, lime leaves, aubergine and 100 ml water. Simmer for 10 minutes until the aubergine is soft.
- Add the pepper, green beans and chilli and cook for 4 minutes more, then return the tofu.
- Season with palm sugar, salt and lime juice, stir in the basil and serve over the rice.