200g hard tofu, cut in cubes
2 tsp cornflour
2 tbls green curry paste
1/2 cup coconut milk
200g green papaya, sliced
200g round green Thai eggplants, halved
2 kaffir lime leaves
1 tbls palm sugar
2 tbls soy sauce
1 tbls fish sauce
large handful Thai basil leaves
Heat 2-3 tbls coconut oil, dust tofu in cornflour
and fry until golden – set aside.
Reheat oil and saute curry paste briefly until fragrant.
Add coconut milk, then 1/2 cup water – mix well.
Add green papaya and eggplants, then lime leaves,
palm sugar, soy sauce and fish sauce – simmer until
vegetables are tender. Add fried tofu and basil leaves.
Inspired by Kit Pung Restaurant, Thanon Phetkasem – Trang