Green Curry

Chicken or vegetables simmered in fresh green chili coconut curry paste with Thai basil, kaffir lime, and eggplant.

Ingredients

• 500g firm tofu
• 1 cup glutinous rice
• a handful of sliced galangal
• 1 tsp dried shrimp
• 1/4 cup neutral vegetable oil
• 200g snake beans
• a handful of fresh Thai basil, chopped
• a generous spoonful of crispy fried shallots
• 1 cup chicken stock

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and white pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried shrimp and snake beans, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the coconut milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the fish sauce, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the mint and serve hot alongside jasmine rice.

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