Ingredients
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1 pack marinated TofuAlternatively, you can use regular extra-firm tofu
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1 pack frozen Okra
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2 cups Fiddlehead fern
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1/3 cup Thai green curry paste
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1 can Coconut milk
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1/2 cup Water
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1 teaspoon Vegetable powder
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1/4 teaspoon Sea salt
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3/4 cup fresh Parsley
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1/2 juiced Lime
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2 tablespoons Toasted sesame oil
Directions
This green curry is like no other. With its green tentacles and swirls, it looks like a dish out of this world. It has, indeed, some unusual ingredients: fiddlehead fern, okra, aubergine, and marinated tofu make the base. Thai green curry, coconut milk, parsley, and lime complete the dish. And guess what… it’s delicious!
To prepare, fry the curry paste in oil together with salt. Then, add the coconut milk and vegetable broth, and bring to the boil. Add the aubergine, tofu, and fiddlehead fern. Cover with a  lid and simmer for 10 minutes.
Then, add the okra and the fresh parsley. Cook for one more minute and take off the heat. Drizzle with lime juice and  garnish with a fresh slice of lime.
Serve hot!
Steps
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1
Done
5 minutes
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Slice and diceRinse well the aubergine and the fiddlehead ferns. Dice the aubergine into small cubes. Dice the tofu, and halve the okra lengthwise. |
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2
Done
2 minutes
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Prepare the curry baseHeat the oil and then add the curry paste. Sprinkle with salt and cook until it starts to sizzle. Add the coconut oil, water, and vegetable powder. Bring to the boil. |
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3
Done
12 minutes
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Finish the cookingAdd the aubergine, tofu, and fiddlehead fern to the casserole. Stir, then cover with a lid and simmer for 10 minutes. Then, take off the lid, add the okra and fresh parsley. Cook for one more minute and take off the heat. |
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4
Done
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Garnish and serveTransfer the curry to the serving plates and garnish with a thin slice of lime. Enjoy hot! |
