Vegan green curry
Local name : แกงเขียวหวาน
A creamy Thai curry of coconut milk and green paste with golden tofu, crunchy Thai aubergines and a handful of fragrant Thai basil.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat the oil in a wide pan and brown the tofu on all sides for 6 to 8 minutes. Set aside.
- Open one tin of coconut milk without shaking it and scoop off the thick cream from the top. Reduce it in the pan over high heat for 3 minutes, until it splits and turns oily.
- Add the curry paste and fry it for 2 minutes, stirring, until fragrant.
- Pour in the remaining coconut milk, the lime leaves, sugar and salt. Bring to a simmer.
- Add the aubergines and simmer for 8 minutes, then the pepper, mangetout and tofu for 4 minutes more.
- Taste and adjust the balance of sweet and salty. Turn off the heat and stir in the Thai basil.
- Serve over jasmine rice, scattered with red chilli and a few more basil leaves.
Check the label on the curry paste, as most brands contain shrimp paste. Aniseed-scented Thai basil always goes in off the heat so it keeps its perfume.
.jpg){kind=link}