Thai Coconut Green Curry
Yield: Serves 3-4
Credit:
Recipe by Jajah Totienchai
Ingredients
- 1,000 g Coconut milk
- 70 g Thai green curry paste
- 6 large garlic cloves, minced
- 60 g Coconut sugar
- 4 g Salt
- 12 g Shiitake powder*
- 4 Garlic cloves, minced
- 60 ml Rice Bran Oil
- 10-12 Thai eggplants, cut in halves
- 2/3 C pea eggplants
- 350 g Konjac Tofu or Plant-based Meat
- 10 Kaffir lime leaves torn in half
- Juice of 1/2 lime, to taste
*Shiitake powder will add salty flavour, can be replaced with soy sauce / or salt
Garnish
- Thai basil
- Red chillies slices
Directions
- Heat oil in a pot over medium heat.
- Add curry paste and cook for 2 to 3 minutes until it mostly “dries out” and give fragrances.
- Add coconut milk, mix to dissolve paste.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add Thai eggplants, pea eggplants and tofu / plant-based meat, cook 10 minutes until soft.
- Taste sauce. Add soy sauce or salt for more saltiness, coconut sugar for sweetness.
- Stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick
- Serve curry over Jasmin rice or baked roti or spaghetti with Thai basil and red chillies slices
