Thai Green Curry Eggplant Boats With Tofu | Oregonian Recipes
As a kid, I wasn’t the most adventurous eater, and I didn’t try Thai food until college. Now I eat curry whenever possible — you know, to make up for lost Th...
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Cooking tools:
- Chef's knife
- Cutting board
- Plate
- Paper towel
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Spoon
- Medium-size bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 1 package (12 to 14 ounces) extra firm tofu
- 3 large eggplants, stemmed
- 2 tablespoons green curry paste
- 1 can (14 ounces) light coconut milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 orange, red, or yellow bell pepper, stemmed, seeded, and chopped
- 1/2 cup canned sliced bamboo shoots, drained
- 3 scallions (white and light green parts only), chopped
- 1 tablespoon chopped fresh basil leaves, plus extra for garnish
- 2 cups frozen rice (white or brown, unthawed)
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