Thai Vegetable Green Curry Bowl

Ingredients

• 1 cup coconut milk
• 2 tablespoons green curry paste
• 14 ounces firm tofu
• 1 cup snap peas
• 0.5 cup bamboo shoots
• 1 cup thai eggplant
• 0.5 cup basil
• 2 cups jasmine rice

Instructions

1. 1Rinse jasmine rice under cold water until the water runs clear. Combine rice and 3 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While rice is cooking, press tofu between paper towels to remove excess moisture. Cut tofu into cubes.
3. 3In a large skillet, heat a tablespoon of olive oil over medium heat. Add tofu cubes and fry until golden brown on all sides. Remove tofu from skillet and set aside.
4. 4In the same skillet, add green curry paste and cook for 1-2 minutes until fragrant.
5. 5Stir in coconut milk and bring to a simmer.
6. 6Add bamboo shoots and Thai eggplant to the skillet. Cover and cook for 5-7 minutes.
7. 7Add snap peas and cooked tofu to the skillet. Stir well and continue to cook for another 3 minutes.
8. 8Remove the skillet from heat. Stir in fresh basil leaves.
9. 9Fluff the jasmine rice with a fork and divide it among serving bowls.
10. 10Spoon the green curry mixture over the rice. Serve immediately.