1” knob fresh gingerminced or grated (about packed 1 tbsp)
3-4tbspThai green curry paste
3-4Thai eggplantquartered
½lbgreen beansabout 1 large handful, ends trimmed, and halved
½cupbamboo shoots
14-ozcan full fat coconut milk
1tspsugaroptional
1broccoli crownchopped
¼cupThai basil
1-2tbspsoy sauce
1lime
Instructions
Follow the package instructions to make the rice stove-top.
I like to make my rice in the Instant Pot. To do so, rinse the rice thoroughly in a mesh strainer.
Add to the Instant Pot along with 1 ¼ cup water, 1 tsp of oil, and ½ tsp salt.
Set to pressure cook for 3 minutes. Allow it to natural steam release before opening.
Fluff with a fork and serve.
To make the tofu: Make sure you’ve pressed it at least 20 minutes before cooking. To press, simply wrap the tofu in a paper towel, place on a plate with high sides (so the water doesn’t drip over), and place something heavy on top. I usually use a baking dish topped with cookbooks.
Preheat the oven to 400°.
Cut the tofu into small cubes, then toss with about 1 tbsp of coconut oil.
Spread them evenly over a baking sheet lined with parchment paper, and sprinkle with salt.
Bake for 35-45 minutes, or until golden and crispy.
To make the curry: Warm 1 tbsp of coconut oil in a wok or large skillet over medium-high heat.
Add the shallot, garlic, and ginger, and sauté until the shallots have become tender.
Add the curry paste, and stir for about 15 seconds.
Add the eggplant and green beans, and cook for another minute or so.
Add the bamboo shoots, followed by the coconut milk, and stir.
Bring to a simmer, and cook for 10 minutes, or until the eggplant is fairly tender, but not completely cooked.
Stir in sugar and 1 cup of water.
Then add the broccoli, and cook for another 10 minutes until it is tender but still bright, and the other veggies are also tender.
Stir in the Thai basil leaves, soy sauce, and juice of 1 lime.
Season to taste with more soy sauce if needed.
Top with the crispy tofu, and serve over white Jasmine rice.