Tofu And Eggplant Green Curry - cooking recipe

Ingredients

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

Preparation

Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.