Ingredients
- 2tbs olive oil
- 200g firm tofu
- Whole eggplant, diced into 2cm cubes
- One broccoli, chopped into 3cm pieces
- Pumpkin, diced into 2cm cubes
- 1 can coconut milk
- 2 cloves of garlic, minced or finely sliced
- Valcom Authentic Thai green curry paste
- Basil, a few leaves chopped up
- Fish sauce, 2 teaspoons
- Half a green chili, chopped up
- 500g brown rice
Method
- Heat the olive oil in a wok and add the garlic. Cook until lightly browned
- Add the Valcom green paste and let simmer for 2 mins
- Add the tofu, pumpkin and eggplant, cook on medium heat for 5 mins to absorb flavour
- Add the coconut milk and stir for 2 mins
- Add the broccoli and wait for veges to cook until done
- Cook brown rice in rice cooker
- Pour curry over rice. Add basil and chilli as garnishes
- Watch your family’s faces light up when served!
Product used in recipe
- VALCOM - VALCOM CURRY PASTE GREEN
