Ingredients

  • 1
    cup
  • 3
    tbsp
    coconut oil
  • 1
    block extra firm tofu, pressed at least 20 minutes
  • 1
    large shallot, thinly sliced
  • 2
    cloves garlic, minced
  • 1
    knob fresh ginger, minced or grated (about packed 1 Tbsp.)
  • 4
    tbsp
    Thai green curry paste
  • 4
    Thai eggplant, quartered
  • 12
    lb
    green beans (about 1 large handful), ends trimmed, and halved
  • 12
    cups
    bamboo shoots
  • 14
    oz
    (1 can) full fat coconut milk
  • 1
    tsp
    sugar, optional
  • 1
    broccoli crown, chopped
  • 14
    cups
    Thai basil
  • 2
    tbsp
    Tbsp. soy sauce
  • 1
    lime

Nutrition Facts

Serving Size: 320g
Serves: 6
Amount Per Serving
Calories: 300
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 0mg 0%
Total Carbohydrate: 40g 15%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 10g 20%

Instructions

  1. Follow the package instructions to make the rice stove-top. Preheat the oven to 400°.
  2. To make the tofu: Make sure you’ve pressed it at least 20 minutes before cooking. To press, simply wrap the tofu in a paper towel, place on a plate with high sides (so the water doesn’t drip over), and place something heavy on top. Cut the tofu into small cubes, then toss with about 1 Tbsp. of coconut oil. Spread them evenly over a baking sheet lined with parchment paper, and sprinkle with salt. Bake for 35-45 minutes, or until golden and crispy.
  3. To make the curry: Warm 1 Tbsp. of coconut oil in a wok or large skillet over medium-high heat. Add the shallot, garlic, and ginger, and sauté until the shallots have become tender. Add the curry paste, and stir for about 15 seconds. Add the eggplant and green beans, and cook for another minute or so. Add the bamboo shoots, followed by the coconut milk, and stir. Bring to a simmer, and cook for 10 minutes, or until the eggplant is fairly tender, but not completely cooked. Stir in sugar and 1 cup of water. Then add the broccoli, and cook for another 10 minutes until it is tender but still bright, and the other veggies are also tender.
  4. Stir in the Thai basil leaves, soy sauce, and juice of 1 lime. Season to taste with more soy sauce if needed. Top with the crispy tofu, and serve over white Jasmine rice. Garnish with more Thai basil and a slice of lime.
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