Thai Coconut Green Curry

BY AJAH TOTIENCHAI

Serves 3-4

INGREDIENTS

• 1,000 g Coconut milk • 70 g Thai green curry paste • 6 large garlic cloves, minced 60 g Coconut sugar • 4 g Salt 12 g Shiitake powder* • 4 Garlic cloves, minced • 60 ml Rice Bran Oil • 10-12 Thai eggplants, cut in halves • 2/3 C pea eggplants • 350 g Konjac Tofu or Plantbased Meat • 10 Kaffir lime leaves torn in half • Juice of 1/2 lime, to taste

*Shiitake powder will add salty flavour, can be replaced with soy sauce / or salt

Garnish

• Thai basil • Red chillies slices

INSTRUCTION

1. Heat oil in a pot over medium heat.

2. Add curry paste and cook for 2 to 3 minutes until it mostly

“dries out” and give fragrances. 3. Add coconut milk, mix to dissolve paste.

4. Add kaffir lime leaves. Mix then bring to simmer. 5. Add Thai eggplants, pea eggplants and tofu / plant-based meat, cook 10 minutes until soft. 6. Taste sauce. Add soy sauce or salt for more saltiness, coconut sugar for sweetness. 7. Stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick 8. Serve curry over Jasmin rice or baked roti or spaghetti with

Thai basil and red chillies slices

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