Thai cuisine · Vegetable Dishes

Gaeng Keow Wan Pak

Green coconut curry with Thai eggplants, bamboo shoots and Thai basil, seasoned spicy and lightly sweet.

Ingredients · for 4 servings

• 3 tbsp green curry paste
• 400 ml coconut milk
• 200 g Thai eggplants (or 1 eggplant)
• 200 g bamboo shoots
• 250 g firm tofu
• 4 kaffir lime leaves
• 2 handfuls Thai basil
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 2 red chilies
• 2 tbsp vegetable oil

Instructions

1. Quarter the Thai eggplants and keep them in cold water until needed so they don't brown; cut the tofu into 2 cm cubes and the bamboo shoots into strips.
2. Heat the oil in a wide pot, add 150 ml of the coconut milk and cook for 3–4 min. until the coconut oil visibly separates.
3. Stir in the green curry paste and fry for 2 min. until deeply fragrant and the mixture is a rich, glossy green.
4. Add the remaining coconut milk, soy sauce, palm sugar and the torn lime leaves and simmer uncovered for 5 min.
5. Add the eggplants, bamboo and tofu and cook gently for 12–15 min. until the eggplants are soft and the sauce is lightly thickened.
6. Fold in the Thai basil and the diagonally sliced chilies, let sit for 1 min. and serve with jasmine rice.