Tofu Soboro Green Curry

Cut Eggplant into the size that is easy to eat. Heat Oil in a large frying pan over medium heat, cook Eggplant until all sides are nicely browned. Transfer to a plate, sprinkle some Salt over, and set aside.

Add extra Oil and stir-fry Broccoli for a few minutes, add Green Curry Paste, and stir-fry until aromatic.

Add Coconut Milk and cook for 5 minutes, season with Fish Sauce and Sugar (*optional). *Note: Alter the amount or Fish Sauce depending on the saltiness of the curry paste.

Add crumbled Tofu and finely chopped Green Leafy Vegetables. Tofu will instantly suck up the liquid and the mixture will get thick. Cook until vegetable is soft.

Place freshly cooked Rice on a plate, cover with the curry mixture, and top with the eggplant. Add some sliced fresh Chilli if you dare and enjoy!