Serves 4.

INGREDIENTS

• 2 pieces Chinese tofu
• 100g green curry paste
• 100g eggplant, in cubes
• 30g red chili, sliced
• 100 ml coconut cream
• 250 ml water
• Oil, for frying

Seasoning:

• 1 tsp sugar
• Salt, to taste

Garnish:

• Basil leaves

HOW TO MAKE IT

Cut the Chinese tofu into big chunks and set aside.

Heat up the oil in a pot over medium heat. Sauté the green curry paste until aromatic.

Add the coconut cream and water, and bring it to a boil. Season with sugar and salt.

Add the egg plant, chili and tofu, and bring it to a boil again. Add some basil leaves. Stir to mix well.