By Ebenezer Obiri
Heat the vegetable oil in a large pan or wok over medium heat.
Add the firm tofu cubes and fry them until golden brown on all sides. Remove and set aside.
In the same pan, add more oil if necessary and sauté the eggplant cubes for about 5-7 minutes until they start to soften.
Add the sliced red bell pepper to the pan and cook for another 2-3 minutes.
Stir in the Thai green curry paste and cook for 1 minute until fragrant.
Pour in the light coconut milk, vegetable broth, and add the bamboo shoots or baby corn if using. Stir well to combine.
Bring the mixture to a gentle simmer, then add the fried tofu cubes back to the pan. Stir to coat the tofu in the curry sauce.
Simmer the curry for 10-15 minutes until the vegetables are tender and the sauce has thickened slightly. Season with salt and black pepper to taste.
While the curry is simmering, reheat the cooked jasmine rice if necessary.
Once the curry is ready, stir in a handful of fresh basil leaves, reserving some for garnish.
Serve the Thai green curry hot over a bed of jasmine rice, garnished with the reserved basil leaves and lime wedges on the side.
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By Ebenezer Obiri
This Main Course Thai Cuisine Vegetarian recipe is ready in 40 minutes and features Jasmine rice, Firm tofu, Eggplant and other delicious ingredients. Contains 560 calories total.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the firm tofu cubes and fry them until golden brown on all sides. Remove and set aside.
In the same pan, add more oil if necessary and sauté the eggplant cubes for about 5-7 minutes until they start to soften.
Add the sliced red bell pepper to the pan and cook for another 2-3 minutes.
Stir in the Thai green curry paste and cook for 1 minute until fragrant.
Pour in the light coconut milk, vegetable broth, and add the bamboo shoots or baby corn if using. Stir well to combine.
Bring the mixture to a gentle simmer, then add the fried tofu cubes back to the pan. Stir to coat the tofu in the curry sauce.
Simmer the curry for 10-15 minutes until the vegetables are tender and the sauce has thickened slightly. Season with salt and black pepper to taste.
While the curry is simmering, reheat the cooked jasmine rice if necessary.
Once the curry is ready, stir in a handful of fresh basil leaves, reserving some for garnish.
Serve the Thai green curry hot over a bed of jasmine rice, garnished with the reserved basil leaves and lime wedges on the side.
Calories per Serving: 560
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