Ingredients

• 400 gms (0.89 lb) tofu
• 3 tbsps green curry paste
• 400 mls (1.67 cups) coconut milk
• 200 mls (0.83 cup) vegetable broth
• 1 bell pepper
• 1 zucchini
• 100 gms (0.22 lb) baby corn
• 1 eggplant
• 10 basil leaves
• 1 lime
• 2 tbsps soy sauce
• 1 tsp sugar
• 2 tbsps cooking oil

Instructions

1. Cut the tofu into cubes and fry in 2 tbsp of oil until golden; set aside.
2. Slice the bell pepper, zucchini, and eggplant into bite-sized pieces.
3. In a large pan, add the green curry paste and fry for a minute until fragrant.
4. Add the coconut milk and vegetable broth; bring to a gentle simmer.
5. Add the sliced vegetables and baby corn; cook for about 5-7 minutes.
6. Stir in the tofu, soy sauce, and sugar; cook for another 3-5 minutes.
7. Add the basil leaves at the last minute, stirring them in gently.
8. Adjust seasoning with lime juice to taste and serve hot.

Notes

• This is a vegetarian version of the classic Thai green curry.
• Ensure to use authentic Thai green curry paste for best results.
• Serve with jasmine rice for a complete meal.