About this recipe

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Why you’ll love it

Creamy coconut broth, soft eggplant, bold green curry, and tender tofu create a Thai fasting dish that feels rich, aromatic, and full of life. 🍆

Ingredients

• Curry base
• 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz) dairy
• 💧 200 ml water or vegetable stock (¾ cup / 6.8 fl oz)
• 🌿 40 g Thai green curry paste (2 tbsp / 1.4 oz)
• 🍬 10 g palm sugar (2 tsp / 0.35 oz)
• 🥣 20 ml soy sauce (1 tbsp + 1 tsp / 0.7 fl oz) glutensoy
• Vegetables and tofu
• 🧊 400 g firm tofu, cubed (14 oz) soy
• 🍆 300 g Thai eggplant or small eggplant, cut into chunks (10.5 oz)
• 🫑 120 g green bell pepper, sliced (1 cup / 4.2 oz)
• 🌽 80 g baby corn, halved (1 cup / 2.8 oz)
• 🌿 20 g Thai basil leaves (⅓ cup / 0.7 oz)
• 🌶️ 2 red chilies, sliced

Preparation

• 1 Start the curry base Heat half of the coconut milk in a pan and stir in the green curry paste until fragrant and glossy. 🌿
• 2 Add the remaining liquid Pour in the rest of the coconut milk and the water or stock and bring to a gentle simmer. 🥥
• 3 Add the eggplant Add the eggplant pieces and simmer for about 8–10 min until they begin to soften. 🍆
• 4 Add tofu and vegetables Add tofu, green bell pepper, and baby corn and cook another 5–6 min until heated through and tender. 🧊
• 5 Season the curry Stir in soy sauce and palm sugar and let the curry simmer briefly so the flavors balance. 🥣
• 6 Finish with herbs Add Thai basil and sliced red chili at the end so the curry stays fresh and aromatic. 🌿
• 7 Rest briefly Turn off the heat and let the curry sit 2 min so the flavors settle together. 🛋
• 8 Serve Ladle into bowls and serve hot on its own or with jasmine rice. 🍽️

Timing details

Nutrition

Estimated values per serving.

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