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Eggplant, Thai Round + Thai Basil

Eggplant, Thai Round + Thai Basil. Thai Round Eggplant & Tofu Green Curry. Firm little eggplant wedges in aromatic coconut curry, softened by tofu and finished with Thai basil. Curated by Do Me a Flavor.
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Thai Round Eggplant & Tofu Green Curry

Firm little eggplant wedges in aromatic coconut curry, softened by tofu and finished with Thai basil.

Estimated 30 minutes.

Supporting flavors

firm tofu, green curry paste (with shrimp paste), coconut milk, fish sauce, palm sugar, makrut lime leaves, Thai basil, water

Cooking notes

Fry green curry paste in a few spoonfuls of thick coconut milk until fragrant. Add the remaining coconut milk, a splash of water and torn makrut lime leaves. Quarter the round eggplants and immediately submerge them in the simmering sauce. Add firm tofu and cook until the eggplant is tender with a little resistance, usually 6–10 minutes depending on size. Balance with fish sauce and a little palm sugar; fold in Thai basil off the heat. Our dish suggestion; adapted from Hot Thai Kitchen: green curry .

Sources & credit

Do Me a Flavor · Curated by Robert Batz