Creamy Green Curry Tofu — Gaeng Keow Wan Jay
A vegetarian Thai green curry of pan-fried tofu and Thai eggplant simmered in coconut milk with a fragrant green curry paste, kaffir lime leaves, and Thai basil, finished with palm sugar and soy over jasmine rice for a creamy plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat tofu cubes dry with kitchen paper. Wedge Thai aubergines and slice red and green chillies diagonally. Skim 1/2 cup thick cream from coconut milk top and set aside.
Sear
Heat 4 tbsp oil in a large heavy pan over medium-high heat 1 minute. Lay tofu cubes flat in single layer 5–6 minutes, turning once until deep golden on two sides. Lift onto a plate.
Bloom
Pour skimmed cream into the same pan over medium heat 3 minutes until it splits and green-tinted oil beads rise to surface. Add green curry paste, stir 2 minutes until deeply fragrant and oil turns deep green.
Simmer
Pour remaining coconut milk and 300ml water into the pan, bring to gentle simmer 2 minutes. Drop in Thai aubergine wedges and pea aubergines over medium heat 6–7 minutes until fork-tender.
Build
Return tofu to the pan, stir in light soy and palm sugar, simmer 2 minutes until sauce coats a spoon glossy and coats the vegetables evenly.
Finish and plate
Kill heat, fold in Thai basil, kaffir lime leaves, and sliced chillies 30 seconds until just wilted and aromatic. Plate the green curry alongside jasmine rice and serve.
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