Tofu and Eggplant Green Curry Recipe - Food.com

Ingredients

• 600 g firm tofu
• 400 g eggplants or 400 g aubergines
• 100 g shallots
• 400 ml coconut cream
• 100 ml vegetable stock
• 50 g cornstarch, for dusting
• 1/2 teaspoon cayenne pepper
• 1 fresh basil leaf (optional)
• 1 red Thai chile (optional)
• 15 ml vegetable oil, for a non-stick pan
• 1 bunch fresh cilantro or 1 bunch coriander
• 2 stalks lemongrass
• 4 pieces green jalapeno peppers (optional)
• 2 pieces shallots
• 6 garlic cloves
• 2 limes, juice