dinner · vegetarian · vegan · dairy-free
Coconut green curry with eggplant and tofu
A gentle green curry from a spoon of paste and a tin of coconut milk. Serve with rice.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cut the eggplant and tofu into cubes.
-
2
Brown the eggplant in the oil for about 6 minutes.
-
3
Stir in the curry paste for 30 seconds, then add the coconut milk and tofu.
-
4
Simmer gently for about 12 minutes until the eggplant is soft. Add the basil and lime juice just before serving.
