By Ebenezer Obiri
Heat the vegetable oil in a large pan or wok over medium heat.
Add the Thai green curry paste and stir for about 1 minute until fragrant.
Add the cubed tofu to the pan and cook until golden on all sides, about 5-7 minutes.
Stir in the cubed eggplant and sliced red bell pepper. Cook for another 5 minutes, until slightly softened.
Pour in the light coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
If using, add the bamboo shoots or baby corn to the curry.
Simmer the curry for 10-15 minutes, until the eggplant is tender and the flavors are well combined.
Add the cooked Jasmine rice to the pan and stir to combine with the curry mix. Allow everything to heat through, about 3-4 minutes.
Taste and season with salt and pepper as needed. Stir in the basil leaves just before serving.
Serve the curry in bowls with lime wedges on the side for squeezing over the top.
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This Main Course Vegetarian Asian Thai recipe is ready in 40 minutes and features Jasmine rice, Firm tofu, Eggplant and other delicious ingredients. Contains 500 calories total.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the Thai green curry paste and stir for about 1 minute until fragrant.
Add the cubed tofu to the pan and cook until golden on all sides, about 5-7 minutes.
Stir in the cubed eggplant and sliced red bell pepper. Cook for another 5 minutes, until slightly softened.
Pour in the light coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
If using, add the bamboo shoots or baby corn to the curry.
Simmer the curry for 10-15 minutes, until the eggplant is tender and the flavors are well combined.
Add the cooked Jasmine rice to the pan and stir to combine with the curry mix. Allow everything to heat through, about 3-4 minutes.
Taste and season with salt and pepper as needed. Stir in the basil leaves just before serving.
Serve the curry in bowls with lime wedges on the side for squeezing over the top.
Calories per Serving: 500
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