Serves 4.
INGREDIENTS
- 2 pieces Chinese tofu
- 100g green curry paste
- 100g eggplant, in cubes
- 30g red chili, sliced
- 100 ml coconut cream
- 250 ml water
- Oil, for frying
Seasoning:
- 1 tsp sugar
- Salt, to taste
Garnish:
- Basil leaves
HOW TO MAKE IT
Cut the Chinese tofu into big chunks and set aside.
Heat up the oil in a pot over medium heat. Sauté the green curry paste until aromatic.
Add the coconut cream and water, and bring it to a boil. Season with sugar and salt.
Add the egg plant, chili and tofu, and bring it to a boil again. Add some basil leaves. Stir to mix well.
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