Thai Green Curry

Name: Thai Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp coconut oil; 2 medium Chinese or Japanese eggplants, cut into ½-inch-thick half-moons; Sea salt; 1 can full-fat coconut milk, 13.5-ounce; 0.25 cup Thai green curry paste; 1 tbsp fresh ginger matchsticks; 1 cup water; 7 oz extra-firm tofu ), cubed (raw, baked, or fried—I like to use store-bought fried tofu; 1 red bell pepper, stemmed, seeded, and sliced; 4 oz snow peas; 2 Fresno chiles or 4 Thai chiles, thinly sliced; 1 tbsp fresh lime juice; 1 tsp sugar, optional; Tamari, to taste, optional; Thai basil or fresh cilantro, for garnish; Cooked rice, for serving

A quick 30-minute Thai green curry with vegetables and tofu, using store-bought curry paste and coconut milk.

total: 30 min
prep: 10 min
cook: 20 min
servings: 4

Original recipe on loveandlemons.com

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Ingredients

4 servings

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getsaucepan.com/r/d883cef8-18c3-4b33-9c4b-754d24c0b1ee · Original: https://www.loveandlemons.com/thai-green-curry/