Thai Green Curry with Pistachios and Pineapple (Vegan)

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

6 large cloves garlic (minced)

5 tsp ginger (minced)

1 large stalk lemongrass (sliced in half lengthwise, pounded with the blunt edge of a knife, then chopped width-wise so it fits in your pot)

8 tbsp Thai Green Curry Paste (I used one full jar of Thai Kitchen brand but I hear there are better ones out there)

2 14oz cans full-fat coconut milk (you can use light, but of course it won’t be quite as flavorful*)

2 cups vegetable broth (I mixed two large tsp of Better than Bouillon paste with 2 cups of hot water)

2 to 4 tbsp coconut sugar (or any sugar you have)

1 tsp salt (or more, to taste)

12 kaffir lime leaves (fresh is ideal but dried works too - find this unique ingredient at South China Seas or elsewhere)

1 350g block firm or extra firm tofu (cubed)

2 medium Japanese eggplants (chopped into bite-sized pieces)

1 large white potato (or any kind, peeled if using Russet) (chopped into bite-sized pieces)

Handful Thai basil leaves (around 16)

Juice of one lime

½ cup shelled pistachios (chopped)

½ cup pineapple (chopped into small bite-sized pieces)

⅓ cup fried onions (optional) (usually found as a packaged good in the produce section)

Handful cilantro (chopped) (optional)

Fresh pepper

Rice (to serve with the meal)

Directions at itstodiefor.ca

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