Gaeng Kiew Wan Pak

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 2 cups coconut milk
• 1/2 cup vegetable broth
• 1 Thai eggplant, quartered
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai basil leaves
• 1 red chili, sliced, for garnish
• 3 cups steamed jasmine rice, for serving

Method

1. 1

   Heat the vegetable oil in a large skillet or wok over medium heat.

   2:00 · Heat oil
2. 2

   Add the green curry paste and fry, stirring constantly, until fragrant and the oil begins to separate from the paste.

   2:00 · Fry curry paste
3. 3

   Pour in about a third of the coconut milk and stir well to dissolve the paste into a smooth sauce.

4. 4

   Add the remaining coconut milk and the vegetable broth, and bring to a gentle simmer.

   5:00 · Simmer sauce
5. 5

   Add the eggplant and bamboo shoots, and simmer until the eggplant begins to soften.

   5:00 · Simmer eggplant
6. 6

   Stir in the bell pepper, green beans, and tofu, and simmer until the vegetables are tender-crisp.

   5:00 · Simmer vegetables
7. 7

   Stir in the soy sauce, brown sugar, and kaffir lime leaves, and simmer to let the flavors meld.

   5:00 · Simmer curry
8. 8

   Remove from heat and stir in the Thai basil leaves until wilted.

9. 9

   Ladle the curry into bowls, garnish with sliced red chili, and serve hot with steamed jasmine rice.