Step 1 Bring water to boil in a small pot, add washed jasmine rice and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use. Green Curry Paste Step 2 In a mortar and pestle, pound galangal for 1-2 minutes. Add lemongrass and kaffir lime leaves, then pound for a further 1-2 minutes. Add shrimp paste, chilli, and garlic, then pound again. Add eschalot and pound until it makes a paste. To Make Curry Step 3 Transfer to a non-stick pot. Use oil to fry on a low heat for 4-6 minutes or until fragrant. Step 4 Add kaffir lime leaves, coconut milk, stock, sugar and salt, then bring to the boil. once comes to the boil, add both eggplants (or any vegetables you prefer) continue cooking on low heat. Step 5 Once it comes back to the boil, add tofu and simmer for 1-2 minutes, turn off the heat, add sliced chilli and Thai basil, and gently mix one more time. Step 6 Transfer to a bowl. Serve with rice. Garnish with Thai basil and sliced green chilli.
