Green Thai Tofu Curry

Heat coconut oil in a large pan over medium heat. Add the tofu. the curry paste, garlic and the cumin. Cook over medium-low heat for avoid burn garlic for 4–5 minutes. Add eggplant and the butter and cook for 4–5 minutes in augmentant the heat. Season with salt and pepper. Set aside. when the pieces are lightly grilleds.

In a pot over medium-low heat, cook 2-3 minutes the leek with coconut oil. Add the herbes fresh, the lime kaffir, the edamame and the coconut milk. Blend the mixture, ideally with a pied blender afin poursuivre the recipe in the pot. When the mixture est creamy, add the remaining ingredients the sauce, mix and let Simmer 5 to 10 minutes.

For the sauce in a bowl to soupe. Add the mixture tofu and eggplants then the garnitures.

Serve with basmati rice.