Get ready for a taste of Thailand with this delectable Thai Green Curry! Loaded with a mix of veggies, tofu, and young Thai coconut meat, this curry is a creamy and fragrant delight. The blend of coconut milk, coconut aminos, and coconut nectar creates a harmony of flavors that will satisfy your cravings for something savory and slightly sweet. Follow these steps for a delicious Thai dinner experience.
Ingredients
Ā½ cup sliced eggplant (Thai eggplants or any kind you can find)
ā
cup pea eggplant
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cup sweet basil (6-7 leaves or as much as you want)
1 block tofu
Ā½ cup Copra's organicĀ young Thai coconut meat
2 kaffir lime leaves
1 sliced red chili pepper
Ā¼ cup green curry paste
ā
cup Copra's organic coconut nectar
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cup coconut aminos
1 cup coconut milk
Ā½ cup water
Instructions
Step 1. In a medium size pot add the coconut milk, cook it in high heat for about 5 minutes constantly stirring. Once most of the water has evaporated lower the heat.
Step 2. To the pot add coconut meat, sliced tofu, and eggplant. Combine then cover with water.
Step 3. Once the veggies are cooked, season it with coconut aminos, and organic coconut nectar.
Step 4. Add kaffir lime leaves, sliced red chili pepper, and sweet basil into the pot. Stir then turn off the heat. Serve with jasmine rice or white Thai rice noodle for a perfect combination!
Watch the complete step by step recipe on our YouTube channel @Copra_CoconutsĀ
