Vegan Thai Green Curry | Lundberg Family Farms

Ingredients

• 1 cup Organic White Jasmine Rice suggested substitutions
• 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
• 1 ⁄ 2 lb green beans (about 1 large handful), ends trimmed, and halved
• 1 ⁄ 2 cups bamboo shoots
• 14 oz (1 can) full fat coconut milk
• 1 tsp sugar, optional
• 1 broccoli crown, chopped
• 1 ⁄ 4 cups Thai basil
• 2 tbsp Tbsp. soy sauce
• 1 lime