Photo by minipukkik on Pixabay
Thai Green Curry with Aubergine, Bamboo Shoots & Basil
Green curry simmers coconut milk with curry paste, then adds aubergine, bamboo shoots, tofu and Thai basil over jasmine rice.
- 300 g aubergine, cubed
- 150 g tinned bamboo shoots, drained
- 400 ml coconut milk
- 30 g green Thai curry paste
- 200 g firm tofu, pressed & cubed
- 1 tbsp Thai fish sauce (vegetarian alternative: soy sauce)
- 2 tbsp lime juice
- 10 g palm sugar (or caster sugar)
- 20 g fresh Thai basil leaves
- 2 tbsp vegetable oil
- 100 g jasmine rice
- 250 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice: Rinse jasmine rice under cold water. In a saucepan, heat 15ml oil, add rice and toast for 1 minute. Add 250ml water, bring to a boil, cover, reduce heat to low, and simmer for 12 minutes. Let rest off heat.
- Step 2
Prepare curry base: Heat 15ml oil in a large wok or deep frying pan over medium-high heat. Add green curry paste and fry for 2–3 minutes, stirring constantly, until fragrant and slightly darkened.
- Step 3
Build curry: Pour in coconut milk slowly, stirring to combine with the paste. Bring to a gentle simmer. Add cubed aubergine and simmer for 8–10 minutes until tender.
- Step 4
Add protein and vegetables: Add pressed tofu cubes and bamboo shoots. Simmer for 5 minutes until tofu is heated through.
- Step 5
Season: Add soy sauce (or fish sauce alternative), lime juice, and palm sugar. Stir well and taste. Adjust seasoning to balance spicy, salty, sour, and sweet.
- Step 6
Finish: Remove from heat and stir in fresh Thai basil leaves. Serve immediately over jasmine rice.
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