Green Thai Curry with Tofu and Eggplant

A creamy green Thai curry with crispy tofu and tender eggplant, made with a homemade curry paste of fresh herbs and chili. Serve it with jasmine rice; the heat can be adjusted via the chilies.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 250 g Firm tofu
• 1 pc Eggplant
• 2 pc Green chilies
• 1 pc Lemongrass stalk
• 1 pc Shallot
• 2 pc Garlic cloves
• 10 g Fresh ginger
• 0.5 tsp Coriander seeds, ground
• 1 pc Organic lime
• 1 bunch Fresh coriander
• 2 tbsp Cooking oil
• 400 ml Coconut milk
• 1 tsp Sugar
• 1 bunch Thai basil
• 150 g Jasmine rice
• Salt

Method

1. Cook the rice according to the package instructions and keep it warm.
2. Deseed the chilies, peel off the outer layer of the lemongrass and finely chop the lower stalks. Roughly dice the shallot, garlic and ginger. Wash the coriander, set the leaves aside for garnishing and roughly chop the stems. Grate the zest of the lime.
3. Process all ingredients for the paste with the coriander seeds, lime zest and a pinch of salt in a blender or mortar to a fine green paste. If needed, add a splash of water.
4. Pat the tofu dry, cut into cubes and fry in 1 tbsp oil in a large pan on all sides until golden brown. Remove from the pan.
5. Cut the eggplant into cubes and fry in the remaining oil for about 4 minutes until it takes on some color.
6. Add the green paste and toast it for 2 minutes while stirring until fragrant. Deglaze with about 150 ml coconut milk, pour in the rest of the coconut milk and bring to a boil.
7. Simmer on low heat for about 10 minutes until the eggplant is soft. Return the tofu, and season with sugar, the juice of the lime and salt.
8. Stir in the Thai basil and sprinkle the curry with coriander leaves. Serve with the jasmine rice.