Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
Ingredients |
3 tbsp Green Curry Paste |
1 tbsp Olive Oil |
600 ml Coconut Milk |
350 g Pressed Tofu, cut into bite sized cubes |
2 Kaffir Lime Leaves |
1.5 tsp Sugar |
1.5 tbsp Vegan Fish Sauce |
3 Red Chillies, finely chopped |
100 g Basil Leaves |
Basil, for garnish |
Method |
Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant. |
Reduce the heat and gradually add 1 ½ cups of the coconut milk a little at a time stir until a film |
Add the tofu and kaffir lime leaves and cook for 3 minutes. |
Transfer to a large pot place over medium heat and cook until boiling. |
Add the remaining coconut milk season with palm sugar and fish sauce. |
When the mixture returns to a boil add the eggplants. |
Reduce to simmer and cook until the eggplants are done. |
Sprinkle sweet basil leaves and red chillies over and turn off the heat. |
Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving. |