Thai Green Vegetable Curry

Ingredients

• 3 tbsp green curry paste (check it is fish-free)
• 1 × 400 ml can coconut milk
• 1 cup vegetable stock
• 1 small eggplant, in chunks
• 1 red bell pepper, sliced
• 1 cup baby corn or green beans
• 200 g firm tofu, cubed
• 3 kaffir lime leaves, torn
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Fry the curry paste in 3 tbsp of the thick coconut cream until fragrant.
2. Add the remaining coconut milk, stock and lime leaves; bring to a simmer.
3. Add eggplant and simmer, then add pepper, corn and tofu for 5 minutes more.
4. Season with soy, sugar and lime juice; stir in the basil.

Tips

• Taste for balance: salty, sweet, sour and hot should all come through.