Ingredients:
- Firm tofu 250 g. (Diced)
- Thai eggplant 3-5
(Cut into 4 pieces each)
- Long bean 3-5
(Cut into 1 inch long)
- Green pea 1/2
cup (small cup)
- Basil 10
leaves
- Oil 2
table spoons
- Soy milk 2
cups
- Water 1/2
cup
- Green curry paste 2
table spoons
Seasoning:
- Salt 1
tea spoon
- Sugar 1
tea spoon
- Lemon juice 1
tea spoon (optional)
Method:
1. Pour oil into the pot and heat it for 1 minute, then add
green curry paste and fry for 1-2 minutes.
2. Add water into the pot and follow with firm tofu, Thai
eggplant, long bean and green pea. Let it boil for 1-2 minutes, then add soy
milk into the pot and let it boil for another 3-5 minutes.
3.When all vegetables are cooked, add all seasoning into the
pot and mix them well. Before taking the pot out of the stove, add basil
leaves.
