Thai Green Curry with Vegetables

Instructions

1. Step 1

   Use the colander to drain the tofu and rinse and drain the bamboo shoots. On the cutting board, use the chef's knife to cut the tofu into 2 cm cubes and the eggplant into bite-size cubes, seed and slice the bell pepper into strips, slice the bamboo shoots if needed, and pick the Thai basil leaves; stir the coconut milk until uniform with the wooden spoon.

   Cookware: Chef Knife, colander, cutting board, wooden spoon

2. Step 2

   Heat 200 ml coconut milk in the large saucepan over medium heat for 4 minutes, stirring until it thickens slightly and steams. Stir in 45 gr Thai green curry paste and cook until fragrant and glossy.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 ml Coconut Milk, 45.0 gr Green Curry Paste

   Cookware: large saucepan — medium heat, wooden spoon

3. Step 3

   Add 600 ml coconut milk, 300 gr eggplant, 200 gr bamboo shoots, 15 gr palm sugar, and 20 ml fish sauce. Bring to a gentle simmer over medium-low heat and cook for 10 minutes, stirring occasionally, until the eggplant is tender through and the palm sugar has dissolved.

   Timer: 10 min (scalable)

   Ingredients used: 600.0 ml Coconut Milk, 300.0 gr Eggplant, 20.0 ml Fish Sauce, 15.0 gr Palm sugar

   Cookware: large saucepan — medium-low heat, wooden spoon

4. Step 4

   Stir in 400 gr tofu and 2 piece bell pepper. Simmer for 5 minutes until the tofu is heated through and the bell pepper is tender but still brightly colored.

   Timer: 5 min (scalable)

   Ingredients used: 2.0 piece Bell Pepper, 400.0 gr Tofu

   Cookware: large saucepan — medium-low heat, wooden spoon

5. Step 5

   Turn off the heat and stir in 25 gr Thai basil and the remaining 10 ml fish sauce until the basil wilts and smells aromatic. Let the curry stand briefly in the saucepan so the flavors settle.

   Ingredients used: 10.0 ml Fish Sauce, 25.0 gr Thai Basil

   Cookware: large saucepan — heat off, wooden spoon