Thai Green Curry with Tofu, Aubergine and Jasmine Rice
Thai green curry simmered with tofu and aubergine in coconut milk and green curry paste, seasoned with lime juice, fish sauce, and palm sugar, served over jasmine rice.
- 300 g firm tofu
- 250 g aubergine
- 400 ml coconut milk
- 2 tbsp green curry paste
- 200 ml vegetable stock
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp palm sugar
- 10 g Thai basil
- 1 small red chilli
- 150 g jasmine rice
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse jasmine rice under cold water. Bring 300ml water to boil, add rice and salt, reduce heat to low, cover and simmer for 12 minutes.
- Step 2
Step 2: Cut tofu into 2cm cubes. Cut aubergine into 3cm chunks.
- Step 3
Step 3: Heat vegetable oil in a large frying pan or wok over medium-high heat. Add green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Step 4
Step 4: Pour in coconut milk slowly while stirring to combine with curry paste.
- Step 5
Step 5: Add vegetable stock, tofu and aubergine. Bring to a simmer and cook uncovered for 12 minutes until aubergine is tender.
- Step 6
Step 6: Stir in lime juice, fish sauce and palm sugar. Taste and adjust seasoning.
- Step 7
Step 7: Slice red chilli thinly. Tear Thai basil leaves.
- Step 8
Step 8: Fluff rice with a fork. Ladle curry into bowls over rice, garnish with fresh red chilli and Thai basil.
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