Heat oil in a heavy bottom pot or dutch oven over medium-high heat, turn your fan on, and stir-fry the homemade green curry paste for 2-3 minutes. Add the stock or water and scrape up all those delicious browned bits. Stir in one can of full fat coconut milk.
Add salt, sugar and fish sauce
Add the tofu and veggies and kefir lime leaves and bring to a gentle simmer, simmering uncovered until eggplant softens about 5 minutes. Try to prevent this from coming to a hard boil – a gentle simmer will help preserve the cococnut’s sweetness.
Add a squeeze of lime and taste, adding more lime if needed. If you need more sweetness, add more sugar. More depth, add salt or fish sauce. Find your balance. 😉
TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty side.
Add the fresh basil leaves and serve with lime wedges over rice.
If using store-bought green curry you probably won’t need the salt and perhaps less fish sauce- so add both to taste. Bump up the flavor with sauteed chopped shallots (saute first, then stir fry with the curry paste) and add kefir lime leaves and a few slices of galangal to the curry sauce. My favorite brands are Maesri (in a can) and Mae Ploy – available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end.
If substituting chicken for the tofu, thinly slice it ( 1/4-1/3 inch thick) and add it directly to the curry sauce with the eggplant or poach it in salted water or broth for just a few minutes to par-cook it. Then add it to the curry to finish cooking with the veggies.
Keywords: Thai Green curry, Green curry tofu, green curry chicken, Thai green curry recipe, green curry with vegetables, green curry with eggplant