Thai Green Curry with Tofu and Aubergine
A fragrant, from-scratch green curry paste simmered with coconut milk, crisp tofu and tender aubergine for a fresh, spicy bowl of comfort.
- 280 g firm tofu
- 400 ml coconut milk
- 3 pc green chilli
- 1 pc lemongrass
- 3 pc garlic
- 2 pc shallot
- 15 g fresh coriander
- 1 pc aubergine
- 100 g green beans
- 2 tbsp soy sauce
- 1 pc lime
- 160 g jasmine rice
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Add to a shopping listHow the shopping list works →For the curry paste
- Step 1
Roughly chop the green chillies, lemongrass (tender inner part only), garlic, shallots and coriander stems.
- Step 2
Blend all paste ingredients with 2 tbsp water in a small food processor until a coarse, fragrant paste forms.
For the curry
- Step 1
Press the tofu for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Cook the jasmine rice according to packet instructions and keep warm.
- Step 3
Heat a large pan or wok over medium heat with no oil; fry the tofu cubes for 6-8 minutes, turning, until golden on several sides. Remove and set aside.
- Step 4
In the same pan, spoon in the thick top layer of the coconut milk and fry the green curry paste for 3-4 minutes until fragrant and the oil separates slightly.
- Step 5
Add the remaining coconut milk, aubergine chunks and green beans; simmer for 10 minutes until the vegetables are tender.
- Step 6
Return the tofu to the pan, add the soy sauce, and simmer for a further 3 minutes.
- Step 7
Finish with a squeeze of lime juice and torn coriander leaves. Serve over jasmine rice.
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