RECIPE:
EQUIPMENT
- Wok or skillet
INGREDIENTS
- 1-2 tbsp Red curry paste
- 100 grams Firm tofu
- 1 cup Coconut milk
- 1/2 cup Water
- 4 Thai eggplants, quartered
- 1/4 cup Pea eggplants
- 10 slices Red spur chilis (fresh)
- 15 leaves Thai sweet basil
- 5 leaves Kaffir lime, thinly sliced
- 2 tbsp Cooking oil
SEASONING SAUCE:
- 1 1/2 tbsp Light soy sauce
- 1 tbsp Palm sugar
INSTRUCTIONS
- Add oil to wok and 1-2 tbsp of red curry paste. Cook briefly.
- Slowly add coconut milk.
- After all coconut milk is added, then add tofu, pea eggplants, and Thai eggplants.
- Add kaffir lime leaves and seasoning sauce
- Add water and simmer on medium heat for 5 minutes (until thickens some).
- Throw in red spur chili slices and Thai sweet basil leaves and cook for 10 seconds.
- Neatly transfer to a bowl, garnish with basil leaves and serve with jasmine rice.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*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.