Thai green curry from Jackfruit and Blue Ginger by Sasha Gill

Ingredients

• 1 large red chilli, deseeded and sliced
• 1 block extra-firm (300 g) tofu, pressed and cubed
• ½ cup loosely packed (15 g) Thai (or regular) basil leaves
• 2 teaspoons soy sauce
• 1 cup (250 ml) coconut milk
• 1 teaspoon coconut sugar (or grated palm sugar)
• steamed jasmine rice, to serve
• 5 cm ginger or galangal, chopped
• 2 lemon grass stalks, white parts only, thinly sliced
• 4 garlic cloves, chopped
• 2 kaffir lime leaves
• 3 shallots, chopped
• 1 large aubergine (eggplant), cubed, or 7–8 baby aubergines, halved
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup (250 ml) vegetable stock
• ½ cup (25 g) chopped coriander (cilantro) leaves
• 1 tablespoon soy sauce
• 2 green chillies, deseeded and chopped
• 1 tablespoon tamarind paste