🥥 Thai Green Vegetable Curry

Ingredients

• •2 oz (60 g), about 4 tbsp green curry paste
• •1 2/3 cups (400 ml) coconut milk
• •1 medium eggplant
• •1 medium red bell pepper
• •1 medium yellow bell pepper
• •10.5 oz (300 g) firm tofu
• •2 tbsp (30 ml) soy sauce
• •1 lime
• •1/2 oz (15 g), about 1/2 cup fresh basil
• •1 2/3 cups uncooked (300 g) basmati rice

• Recipes with coconut milk
• Recipes with eggplant
• Recipes with red bell pepper
• Recipes with firm tofu
• Recipes with lime
• Recipes with fresh basil
• Recipes with basmati rice

How to make it, step by step

1. Fry the green curry paste in coconut oil for 2 minutes until fragrant.
2. Add the coconut milk and bring to a gentle boil.
3. Add the cubed eggplant and the red and yellow bell peppers. Cook for 10 minutes.
4. Add the cubed tofu and the soy sauce.
5. Season with lime juice and fresh basil.
6. Cook the basmati rice in salted water for 12 min, drain it, and serve the curry over it.