Ingredients
2 Cloves Garlic, minced
1cm Piece Fresh Ginger, grated
1 Stalk Lemongrass, white part only, chopped
2 tbsp Green Curry Paste
200g Fried Tofu Puffs
250mL Chicken Stock (vegetable stock works too)
400ml Full-Fat Coconut Milk
1 tbsp Palm Sugar (or brown sugar)
1 tbsp Fish Sauce
2 Kaffir Lime Leaves, crushed
100g Snow Peas
5 Thai Eggplants, quartered
½ Lime, juiced

For Serving:
Fresh Coriander, chopped
Fried Shallots

Instructions
1. Heat the Aromatics: Heat oil in a heavy-bottomed skillet or pot over medium heat. Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for 2-3 minutes, until fragrant and slightly softened.

2. Stir in the green curry paste and cook for an additional minute, allowing the flavors to develop.

3. Build the Curry Base: Add the chicken stock and coconut milk to the pan. Stir to combine everything with the curry paste.

4. Simmer and Infuse: Add the fish sauce, palm sugar (or brown sugar), and crushed kaffir lime leaves. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to infuse.

5. Add the chopped Thai eggplants and tofu puffs to the simmering curry. Cook for an additional 5 minutes, or until the eggplants are tender-crisp.

6. The Finishing Touch: Throw in the snow peas and cook for just 1 minute to retain their vibrant color and crispness. Finally, stir in the lime juice to add a touch of brightness.

7. Serve: Plate up over jasmine rice. Garnish with fresh coriander and fried shallots.

Enjoy!

Tip
Adjust the amount of green curry paste to suit your spice preference.