Ingredients for 2 to 4 people
- 2 Tsp coconut cream
- 100 g green curry paste
- 500 g firm tofu
- 100 g bamboo shoots
- 7.5dl coconut milk
- 8 Thai aubergines - halfed
- 1 thinly sliced fresh long red Thai chile
- 4 kaffir lime leaves, torn 3 or 4 times
- 3 Tsp palm sugar
- 3 Tsp fish sauce, or to taste
- 15 Thai basil leaves
in a medium saucepan, heat the coconut cream over medium heat until bubbling. add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. watch carefully so it doesn't burn.
add the tofu and stir to coat in the curry paste, then pour the coconut milk and bring to boil. add the aubergine, lower the heat to maintain a simmer, and simmer unit the vegetables are cooked, about 8 minutes.
remove from the heat and stir in the Thai basil, chiles and kaffir lime leaves. stir in the sugar and fish sauce until the sugar has dissolved.
serve hot over jasmine rice or rice noodles.