Kaeng Khiaw-Waan Tao Huu

Green Curry with Tofu

1 can coconut milk

1/2 lb extra-firm tofu, drained and chopped in bite-sized pieces

1-2 Tbsp. veg. oil

2 Tbsp. green curry paste

2 1/2 Tbsp. fish sauce

1 Tbsp. palm sugar or brown sugar

1/2 c. carrots, sliced thinly

1 red pepper, cut in thin slices

1 can baby corns, drained and rinsed

1/2 lb baby eggplants/aubergines, cut into quarters (opt)

1-2 kaffir lime leaves, cut spine out and slice in slivers

1. Heat oil in wok or deep skillet on high heat. Add curry paste and stir fry just until fragrant, about 1 minute.

2. Add 1/4 c. coconut milk, tofu and carrots. Stir together. Cook 2-3 minutes.

3. Stir in rest of coconut milk, fish sauce, and sugar. Taste and adjust if necessary.

4. Add baby corns and peppers, aubergines (if using). Cook another 2-3 minutes.

5. Garnish with kaffir lime leaves

6. Serve over jasmine rice.