Thai Green Curry with Vegetables and Tofu

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat coconut oil in a large pot or wok over medium heat.

   Ongeveer 1 min

2. 2

   Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

   Ongeveer 2 min

   Tip van de kok: Stir continuously to prevent burning and release the aromas.

3. 3

   Pour in the vegetable broth and whisk well to dissolve the curry paste.

   Ongeveer 1 min

4. 4

   Add the full-fat coconut milk, bamboo shoots, red bell pepper, and green beans. Bring the mixture to a gentle simmer.

   Ongeveer 5 min

5. 5

   Stir in the cubed firm tofu and thai eggplant. Continue to simmer for 8-10 minutes, or until the vegetables are tender-crisp.

   Ongeveer 10 min

   Tip van de kok: Do not overcook the vegetables; they should still have a slight bite.

6. 6

   Remove from heat and stir in the lime juice, brown sugar, and salt.

   Ongeveer 1 min

   Tip van de kok: Taste and adjust seasoning if needed. The curry should be a balance of spicy, savory, and a little sweet and sour.

7. 7

   Serve hot, garnished with fresh basil leaves and sliced red chili if desired.

   Tip van de kok: Traditionally served with steamed jasmine rice.