Total Time: 30 minutes Serves: 8
Recipe By: Feasting at Home
INGREDIENTS
- 1 shallot or small onion, finely diced
- 2 tablespoons cooking oil
- 2–4 Tablespoons store-bought green curry paste or 1/2 cup homemade green curry paste
- 1 cup veggie or chicken broth
- 1 can coconut milk (full fat)
- 8 ounces extra-firm tofu, cubed ( not silken) or chicken breast (thinly sliced- see notes) or shrimp ( raw, peeled and deveined)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons fish sauce ( or vegan fish sauce)
- 1 eggplant, thinly sliced into half-moons
- 1 bell pepper, sliced
- 1 lime
- 1/4 cup fresh basil leaves, torn
- additional lime wedges for garnish
- 1-2 cups prepared rice for serving
DIRECTIONS
- Prepare rice (use instructions on packaging)
- Heat oil in a heavy bottom pot or dutch oven over medium heat, and saute the shallot or onion. Stir-fry green curry paste for 2-3 minutes. Add the broth or stock. Add the veggies, bring to a simmer and cover. (Add chicken now if using.)
- Once veggies are just tender ( 3-5 minutes) stir in the coconut milk, salt, sugar and fish sauce.
- Add the tofu (or shrimp) and bring to a gentle simmer, simmering uncovered until tofu is warmed through (and shrimp is cooked- pink and curled) Try to prevent this from coming to a hard boil – a gentle simmer will help preserve the coconut’s sweetness.
- Add a squeeze of lime and taste, adding more lime if needed. If you need more sweetness, add more sugar. More depth, add salt or fish sauce. Find your balance.
- TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty/flavorful side.
- Add the fresh basil leaves and serve with lime wedges over rice.