Thai Green Curry with Tofu and Aubergine
Silky coconut green curry with crisp-edged tofu and tender aubergine, layered with fragrant Thai aromatics.
- 280 g firm tofu
- 1 pc aubergine
- 2 pc green chilli
- 1 stalk lemongrass
- 10 g galangal
- 2 pc shallot
- 2 clove garlic
- 5 g coriander root
- 400 ml coconut milk
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 10 g Thai basil
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Add to a shopping listHow the shopping list works →For the curry paste
- Step 1
Pound green chilli, lemongrass, galangal, shallot, garlic and coriander root together in a mortar and pestle until a coarse paste forms, about 5 minutes.
For the curry
- Step 1
Press tofu for 10 minutes, cube, and pan-fry in a little oil over medium-high heat until golden on all sides, about 6 minutes; set aside.
- Step 2
Cut aubergine into chunks and fry in the same pan for 5 minutes until lightly browned.
- Step 3
Spoon off a little thick coconut cream from the top of the tin into a wok, add the curry paste and fry for 3 minutes until fragrant.
- Step 4
Pour in remaining coconut milk, soy sauce and palm sugar, bring to a gentle simmer and cook aubergine in the sauce for 8 minutes until tender.
- Step 5
Return tofu to the curry, simmer 2 minutes to heat through, then stir in Thai basil leaves.
- Step 6
Serve with steamed jasmine rice.
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