Ingredients
Green Curry Base
- ¼ cup Thai green curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon low sodium soy sauce (or 1-2 tsp fish sauce)
- 1 tablespoon brown sugar
- Squeeze of lime juice or 2-3 kaffir lime leaves
- 2 garlic cloves, diced
- Cube of fresh ginger, diced
- 2 tablespoons extra virgin olive oil
Vegetables and Protein
- 11 oz (300g) firm tofu (or protein of choice)
- ½ eggplant, thinly sliced into half-moon circles
- ½ red bell pepper (capsicum), thinly sliced
- ½ large zucchini, thinly sliced
- Handful fresh basil leaves
- Fresh red chillies (optional garnish for additional spice)
- 1 tablespoon cornstarch
To Serve
- Cooked jasmine rice or basmati rice
Instructions
- Press the tofu: Press the tofu for about 15 minutes using a tofu press or place it between clean kitchen towels with a heavy object on top to remove excess moisture, ensuring it crisps up better when cooked.
- Prepare vegetables: Dice the garlic and ginger. Thinly slice the zucchini, red bell pepper, and eggplant into half-moon shapes for even cooking.
- Optional eggplant salt sweats: Sprinkle salt over the eggplant slices and let them sweat for 5-10 minutes to draw out bitterness, then pat dry with paper towels.
- Coat tofu: Slice the pressed tofu into cubes and toss with cornstarch until evenly coated; this helps achieve a golden, crispy exterior.
- Cook tofu: Heat 1 tablespoon of oil in a large pot over medium heat. Sauté the tofu cubes for a few minutes on each side until golden brown, then remove and set aside.
- Sauté aromatics: In the same pot, add the remaining 1 tablespoon of oil, then sauté the diced garlic and ginger over low to medium heat for 1 minute until fragrant.
- Fry curry paste: Add the green curry paste and cook for 3-5 minutes, stirring to release its aromatic oils and deepen the flavor.
- Add liquids and simmer: Pour in the coconut milk, 1 cup of water, soy sauce, and brown sugar. Stir gently, add kaffir lime leaves if using, cover with a lid, and simmer for 10 minutes to meld flavors.
- Cook vegetables: Add the eggplant first and cook for 2 minutes. Then add the red bell pepper and zucchini, cooking for an additional 2-3 minutes until vegetables are tender but still vibrant.
- Finish curry: Remove from heat. Stir in fresh basil leaves and a good squeeze of lime juice. Add half of the cooked tofu into the curry, reserving the rest for serving.
- Serve: Plate the curry alongside steamed jasmine or basmati rice. Top with the remaining crispy tofu and garnish with fresh red chillies if desired. Enjoy your flavorful Thai green curry!
Notes
- Pressing tofu is key to removing moisture and achieving a crispy texture when cooked.
- Salting eggplant before cooking can reduce bitterness and excess moisture.
- You can substitute tofu with chicken, shrimp, or your choice of protein if preferred.
- Adjust the amount of green curry paste depending on your spice tolerance.
- Using kaffir lime leaves adds authentic citrus aroma, but fresh lime juice can be used if unavailable.
- Serve with jasmine or basmati rice to soak up the delicious curry sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
