Silky tofu simmered in a fragrant homemade Thai green curry with crisp vegetables, bamboo shoots, and fresh Thai basil. Served over steaming jasmine rice, this plant-based curry is bursting with authentic Southeast Asian flavor.
Cook jasmine rice according to package directions. Keep warm.
Heat oil in a large wok or deep skillet over medium-high heat. Fry tofu cubes until golden on all sides, about 5-6 minutes. Remove and set aside.
In the same pan, scoop the thick cream from the top of one can of coconut milk. Fry with green curry paste over medium heat for 2-3 minutes until fragrant and oil separates.
Add remaining coconut milk, kaffir lime leaves, and lemongrass. Bring to a gentle simmer.
Add eggplant and bell pepper. Cook for 5 minutes until slightly tender. Add bamboo shoots and snap peas, cook 3 more minutes.
Return tofu to the curry. Season with fish sauce and palm sugar. Stir gently and simmer for 3-4 minutes to let flavors meld.
Remove lemongrass pieces. Stir in Thai basil leaves until just wilted.
Serve curry over jasmine rice. Garnish with sliced red chilies and lime wedges.