Tofu and Eggplant Green Curry

READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
  • Slice shallots into thin rings. Season with salt and cayenne pepper.
  • Lightly dust with cornstarch and fry until crispy. Set aside.
  • Combine all ingredients for the curry paste in a food processor and pulse until smooth.
  • Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
  • Add in vegetable stock into the pan to deglaze.
  • Add in coconut cream and eggplant. Cook until the eggplant is tender.
  • Add in tofu and heat for about a minute.
  • Season to taste with salt or fish sauce.
  • Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
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