Thai Green Curry with Tofu & Vegetables

Name: Thai Green Curry with Tofu & Vegetables
Prep time: 20 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 1 block, cubed Extra-firm tofu; 1 can (13.5 oz) Coconut milk; 3 tbsp Fogato green curry paste; 1, cubed Eggplant; 1, sliced Red bell pepper; 1, sliced Zucchini; 1 cup Fogato vegetable broth, or Fogato chicken bouillon in water; 1 tbsp Soy sauce or fish sauce; 1 tsp Brown sugar; 1 Lime; a big handful Thai basil; to serve Jasmine rice; 1 small head, florets Broccoli; 1, in wedges Onion; 1, sliced Fresno chile; a handful Cilantro

Eggplant, red pepper, zucchini and basil.

Ingredients

1 block, cubed Extra-firm tofu
1 can (13.5 oz) Coconut milk
3 tbsp Fogato green curry paste
1, cubed Eggplant
1, sliced Red bell pepper
1, sliced Zucchini
1 cup Fogato vegetable broth, or Fogato chicken bouillon in water
1 tbsp Soy sauce or fish sauce
1 tsp Brown sugar
1 Lime
a big handful Thai basil
to serve Jasmine rice
1 small head, florets Broccoli
1, in wedges Onion
1, sliced Fresno chile
a handful Cilantro

Steps

Fry the tofu until golden and set aside.
Fry the curry paste with a few spoons of the coconut cream until fragrant.
Add the rest of the coconut milk and the broth, then the onion, eggplant, broccoli, pepper and zucchini, and simmer until tender.
Season, add the tofu back, and finish with lime, basil, cilantro and sliced chile. Serve over rice.

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