Thai Green Curry

• 2 tablespoons coconut oil
• 2 tablespoons Thai Green Curry Paste (see recipe and notes below)
• 1 cup eggplant (Thai eggplants, cut into eights, orJapanese eggplant, cut into thick slices)
• 1 cup coconut milk (from a can)
• 1 cup clear vegetable broth*
• 2 tablespoons vegan ‘fish sauce’ or soy sauce
• 4 kaffir lime leaves
• 1–2 tablespoons palm sugar or coconut sugar
• 1 cup tofu, cut into cubes
• 1/2 cup bamboo shoots
• 1 cup green beans, trimmed
• 1/2 cup bean shoots
• Salt, to taste

Thai Green Curry Paste

• 20 small Thai green chilies, stem removed
• 2 tablespoons galangal, peeled and chopped
• 3 tablespoons lemon grass (white part only), chopped
• 3 kaffir lime leaves, chopped
• 4 garlic cloves, peeled
• 3 tablespoons Thai shallots (alternatively use green onion), peeled/trimmed
• 1/2 cup Thai sweet basil
• 2 tablespoons coconut oil
• 1 teaspoon salt

To serve

• 1/2 cup jasmine rice
• Handful of Thai basil, chopped