Exquisite Tofu and Eggplant Green Curry

Experience the harmonious blend of flavors in this exquisite tofu and eggplant green curry. Delight in the creamy coconut cream, aromatic spices, and tender eggplant, all enhanced by the crispy fried shallots and fresh basil leaves. This dish is a true culinary treasure worth savoring.

Ingredients

Ingredients
600	grams firm tofu, cut into inch-sized cubes and pan-fried until golden brown
400	grams eggplant/aubergine
100	grams shallots, sliced into thin rings and fried until crispy
400	milliliters coconut cream
100	milliliters vegetable stock
50	grams cornstarch for dusting
1⁄2	teaspoon cayenne pepper
1	fresh basil leaves for topping
1	red Thai chilis for topping
15	milliliters vegetable oil
25	grams fresh cilantro/coriander
2	pieces lemongrass
4	pieces green jalapeno peppers - or personal preference
2	pieces shallots
6	pieces cloves garlic
2	pieces limes, juiced

Instructions

• Preparation steps

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

Aug 13, 2024