Green curry with tofu (vegetarian)

RECIPE:

EQUIPMENT

• Wok or skillet

INGREDIENTS

• 1 Cup Firm tofu
• 1 Cup Coconut milk
• 1-2 tbsp Vegetarian green curry paste
• 1 Cup Water
• 4 Thai eggplants, quartered
• 1/4 Cup Pea eggplants
• 10 Slices Red spur chili
• 3 Leaves Kaffir lime, vein removed
• 10-15 Leaves Thai sweet basil
• 2 tbsp Vegetable cooking oil

SEASONINGS:

• 1 1/2 tbsp Soy sauce
• 1 tbsp Palm sugar

INSTRUCTIONS

• With oil in wok, add vegetarian curry paste and heat. Add coconut milk gradually while stirring.
• Add tofu and cook briefly.
• Add Thai eggplants and pea eggplants.
• Add red spur chili slices and kaffir lime leaves.
• Add water and cook on medium for 5 minutes, stir regularly
• Add palm sugar and soy sauce
• Add sweet basil leaves and cook for 10 seconds. Turn off heat
• Garnish, serve with jasmine rice, and enjoy

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.