This delicious Thai curry is made with local ingredients using homegrown white aubergines and a Thai curry paste made by Cambridgeshire producers. Of course, you can use any Thai green paste, but why should you skimp on the quality!
- 1 tbsp coconut oil
- 4 star anise
- 200 gram white aubergine or a regular one, cut in half and then slice
- 4 spring onions + 2 for serving, trimmed finely slices
- 6 tbsp Thai green curry paste
- 400 ml of coconut milk
- 2 tbsp fish sauce
- 4 tsp sesame oil
- A small handful of coriander
- juice of 2 limes
- 1 block of tofu ( 385 gram), cut into squares
- 2 tbsp of cornstarch
- Vegetable oil for frying, approx. 500 ml.
- 2 ts black sesame seeds.
- Turn on the oven at 60 C.
- Cut the tofu into cubes and dust them with the cornstarch.
- Heat up the oil and deep fry the tofu either in the wok or a saucepan.
- When finished put the tofu on a baking tray and keep them warm in the oven.
- Melt the coconut oil in a wok and add the star anise. Turn it to medium heat as you don’t want to burn it. After 30 seconds take them out and put them on the side.
- Fry the aubergine in batches. You might need a bit more coconut oil. When lightly browned put them on kitchen paper on the side.
- When finished fry the spring onion briefly.
- Add the curry paste, turn up the heat and cook for 30 seconds. Keep stir-frying.
- Now add the aubergine, the coconut milk and leave it to cook so it slightly reduces. You should have a thick creamy sauce. This will take about 3 minutes.
- Turn off the heat. Add the fish sauce and the sesame oil.
- Put on the plate and decorate with the spring onion, coriander and black sesame seeds.
- Add the crispy tofu on top.
Serve it with white or brown rice.
Keywords: thai curry, thai green curry, vegan curry, arbergine curry, white aubergine curry, white aubergine recipes