This homemade Thai green curry is made in less than an hour. Better than takeout and the perfect weeknight dinner.
In a small skillet, add cumin and coriander seeds. Toast over medium-low heat for 3-4 minutes until fragrant and slightly golden brown. If using a food processor, crush seeds in a mortar and pestle or a small bag with a rolling pin, before adding. Otherwise, add directly to your high-speed blender (I'm using my nutribullet).
Trim and halve lemongrass stalk. Taking a rolling pin, bruise the lemongrass by pounding it a few times. This releases the flavor from the stalk. Add to the blender along with the onion, ginger, garlic, chilies, lime zest, lemon juice, sugar, and salt. Add 2 tbsp of water to help blend. Blend until a paste forms. Add an additional tbsp of water as needed. Taste and adjust flavor as needed. Adding more salt for seasoning, lime zest or lemon juice for acidity and/or chilies for heat.
Transfer to an airtight container or mason jar, or reserve ½ cup if using right away.
Preheat the oven to 400 degrees. Press and drain tofu, by wrapping in paper towels and placing a heavy object on top. Let sit for 10 min. to drain out excess water. Cut into small cubes and arrange on a parchment lined baking sheet. Bake for 30 min.
While tofu is baking, whisk together peanut butter, tamari, sesame oil, and lime juice in a large bowl. Set aside. Start preparing the curry at this point.
Heat 2 tbsp of oil in a large skillet. Add ½ cup reserved curry paste. Cook for 2 minutes to release flavor. Add eggplant and bell pepper and stir to coat in the curry paste. Cook for an additional 5-6 min. until vegetables are slightly tender. Pour in coconut milk and stir to combine. Bring curry to a low boil, then reduce heat to medium and let simmer for 20 minutes, uncovered. Season with salt as needed.
When tofu is done baking, add to the bowl with the sauce. Toss to coat.
Serve curry over brown rice and top with peanut tofu. Garnish with fresh cilantro and lime. Enjoy!