Wok or skillet
- 1 Cup Firm tofu
- 1 Cup Coconut milk
- 1-2 tbsp Vegetarian green curry paste
- 1 Cup Water
- 4 Thai eggplants, quartered
- 1/4 Cup Pea eggplants
- 10 Slices Red spur chili
- 3 Leaves Kaffir lime, vein removed
- 10-15 Leaves Thai sweet basil
- 2 tbsp Vegetable cooking oil
- 1 1/2 tbsp Soy sauce
- 1 tbsp Palm sugar
With oil in wok, add vegetarian curry paste and heat. Add coconut milk gradually while stirring.
Add tofu and cook briefly.
Add Thai eggplants and pea eggplants.
Add red spur chili slices and kaffir lime leaves.
Add water and cook on medium for 5 minutes, stir regularly
Add palm sugar and soy sauce
Add sweet basil leaves and cook for 10 seconds. Turn off heat
Garnish, serve with jasmine rice, and enjoy
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: