Incredible Vegan Thai Green Curry

Ingredients

• 1 batch Homemade Thai Green Curry Paste (OR)
• 4 to 5 tablespoons canned Thai green curry paste, (plus the below "extras" (Note 1))
• 5 garlic cloves, (minced)
• 1- inch piece ginger (or galangal, grated or minced)
• 2 fresh lemongrass stalks, (minced or grated (Note 2))
• 1 (14-ounce/400g) block of firm or extra firm tofu
• 1 tablespoon kosher salt ((or ½ tablespoon sea salt))
• 1.5 OR 2 (13.5-oz/400 mL) cans of full-fat coconut milk ((Note 4) )
• 8 fresh makrut (kaffir) lime leaves, (bruised or crushed with your hands (Note 5))
• 1 tablespoon coconut sugar or brown sugar, (more to taste)
• 1 ½ tablespoons soy sauce ((tamari for GF))
• 1 cup (240 mL) vegetable broth, vegan “chicken broth,” or water
• 1 Chinese or Japanese eggplant,
• 1 medium or large red bell pepper, (sliced)
• 1 cup (18g) Thai basil leaves, (kept whole (large leaves torn), plus more for garnish )
• Freshly squeezed lime juice ((if not using lime leaves))
• 1 to 2 mild red chile peppers (sliced thinly for garnish (optional, for color))
• Cooked jasmine white rice or brown rice to serve 5

Nutrition (per serving)