Vegetarian Thai Green Curry
Ingredients (serves 2-3)
° 250ml fresh coconut milk or soy milk
° 2 tablespoons “Earthen Pot” green curry paste, or to taste
° 125ml water
° 100g eggplants(aubergine), cut into bite-sized pieces
° 2 tomatoes, cut into wedges
° 100g bamboo shoot, sliced
° 2 small firm tofu(beancurd), cut into cubes and deep-fried
° 4 young corns, halved
° 2 kaffir lime leaves, shredded
° 1 fresh green chilli, seeded and cut into large pieces
° 1 fresh red chilli, seeded and cut into large pieces
1. Throw in the coconut milk, green curry paste, eggplants, tomatoes, bamboo shoot, tofu, corn, water in a pot and bring to a boil. Simmer for 10-15 minutes or until the vegetables are tender. Add in the lime leaves. Season to taste with salt, sugar or light soy sauce, if necessary.
2. Garnish with chilli and serve hot with rice.