Description

Ingredients

• Tofu and vegetables soy Original: Tofu and vegetables
• 🧊 500 g firm tofu, pressed 10 min, 2 cm cubes (1.1 lb) soy Original: 🧊 500 g firm tofu, pressed 10 min, 2 cm cubes (1.1 lb)
• 🍆 350 g Thai eggplant or Japanese eggplant, bite size pieces (12 oz) Original: 🍆 350 g Thai eggplant or Japanese eggplant, bite size pieces (12 oz)
• 🫑 150 g red bell pepper, thin slices (1½ cups / 5.3 oz) Original: 🫑 150 g red bell pepper, thin slices (1½ cups / 5.3 oz)
• 🧅 120 g onion, thin slices (1 cup / 4.2 oz) Original: 🧅 120 g onion, thin slices (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz) Original: 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• Curry base
• 🥥 400 ml coconut milk, full fat (1⅔ cups / 13.5 fl oz) dairy Original: 🥥 400 ml coconut milk, full fat (1⅔ cups / 13.5 fl oz)
• 💧 200 ml water or light veg stock (¾ cup / 6.8 fl oz) Original: 💧 200 ml water or light veg stock (¾ cup / 6.8 fl oz)
• 🌿 45 g green curry paste (3 tbsp / 1.6 oz) Original: 🌿 45 g green curry paste (3 tbsp / 1.6 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍯 15 ml sugar syrup or honey (1 tbsp / 0.5 fl oz) Original: 🍯 15 ml sugar syrup or honey (1 tbsp / 0.5 fl oz)
• 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz)
• Finish Original: Finish
• 🌿 20 g Thai basil leaves (2 packed cups / 0.7 oz) Original: 🌿 20 g Thai basil leaves (2 packed cups / 0.7 oz)
• 🌶️ 1 fresh chili, thin sliced, optional (1) Original: 🌶️ 1 fresh chili, thin sliced, optional (1)
• 🍋 1 lime, wedges (1) Original: 🍋 1 lime, wedges (1)
• 🍚 450 g cooked jasmine rice, to serve, optional (3 cups / 1 lb) Original: 🍚 450 g cooked jasmine rice, to serve, optional (3 cups / 1 lb)

Preparation

• Prep the tofu Press tofu 10 min, pat very dry, and cut into 2 cm cubes so it browns instead of steaming. 🧻
• Sear until golden Heat a 28 cm (11 in) skillet on medium high, add 15 ml (1 tbsp / 0.5 fl oz) oil, sear tofu 6–7 min total until deeply golden on multiple sides, transfer to a plate. 🔥
• Start the curry paste Lower heat to medium, add 15 ml (1 tbsp / 0.5 fl oz) oil, add curry paste, stir 45 sec until fragrant and glossy, do not scorch. 🌿
• Split the coconut Add 120 ml (½ cup / 4 fl oz) coconut milk and whisk 60 sec until it looks slightly thicker and the oil starts to sheen on top. 🥥
• Build the base Add garlic and ginger, stir 20 sec, then add onion and cook 2 min until just softened. 🧄
• Simmer the vegetables Add eggplant and bell pepper, pour in remaining coconut milk plus water or stock, bring to a gentle simmer and cook 10–12 min until eggplant is tender but not collapsing. 🍆
• Season clean Stir in soy sauce and sugar syrup or honey, simmer 2 min, then taste and adjust with a little more soy or lime depending on your paste strength. 🥣
• Return tofu and finish Add tofu back in, simmer 2 min, turn off heat, stir in Thai basil and lime juice, rest 2 min so the aroma blooms. 🌿

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