Ingredients:
For the Green Curry Paste (Choose One):
– 1 batch homemade Thai green curry paste or
– 4 to 5 tablespoons canned Thai green curry paste
Extras If Using Store-Bought Curry Paste:
– 5 garlic cloves, minced
– 1 inch piece ginger or galangal, grated or minced
– 2 fresh lemongrass stalks, minced
For the Tofu:
– 1 (14-ounce/400g) block of firm or extra firm tofu
– 1 tablespoon kosher salt
Other Ingredients:
– 1.5 or 2 (13.5-ounce/400ml) cans of full-fat coconut milk
– 1 cup (240ml) vegetable broth or water
– 8 fresh lime leaves, bruised or crushed with your hands
– 1 tablespoon coconut sugar or brown sugar
– 1.5 tablespoons soy sauce
Vegetables:
– 1 Chinese or Japanese eggplant, sliced into thin half-moons
– 1 medium or large red bell pepper, sliced
Finishing Ingredients:
– 1 cup Thai basil leaves, kept whole
– Freshly squeezed lime juice
– Mild red chile peppers sliced thinly for garnish (optional)
– Cooked jasmine white rice or brown rice
Instructions:
1. Prepare the homemade curry paste in advance if you choose to use it.
2. For the tofu, bring a medium saucepan of water to a boil. Slice the tofu into vertical slabs, press with a towel to remove excess water, and chop into cubes. Boil the tofu for 2 minutes with 1 tablespoon of kosher salt in the water. Drain and set aside.
3. Heat a sauté pan or Dutch oven on medium-high heat. Add 4 tablespoons of coconut milk and let it bubble for about 2 minutes.
4. Stir in the curry paste (and any extras if using store-bought, such as garlic, ginger, and lemongrass). Cook for 3 minutes, stirring frequently to incorporate.
5. Pour in the remaining coconut milk and add lime leaves, sugar, and soy sauce. Bring the mixture to a rapid simmer and cook for 3 to 4 minutes.
6. Add boiled tofu to the pan and gently mix. Add your choice of vegetables along with the vegetable broth. Let it simmer for 6 to 8 minutes, partially covered, until the vegetables are tender but not overcooked.
7. Remove the lime leaves. Stir in Thai basil and squeeze in some lime juice to brighten the flavor if desired. Taste and adjust seasonings as needed.
8. Serve the curry over a bed of jasmine or brown rice. Garnish with additional Thai basil leaves and thinly sliced red chilies if you like some extra heat.
Notes:
Use fresh Thai ingredients like lime leaves, lemongrass, and Thai basil for an authentic flavor. Adjust the spice level by either reducing the curry paste or omitting additional chiles. For a creamier and thicker curry, reduce the amount of vegetable broth or water. This dish can be stored in the refrigerator for 3 to 4 days. For longer storage, freeze the curry minus the vegetables and tofu for later reheating and adding fresh ingredients.