Make the coconut milk according to the instructions on my coconut milk recipe. This takes just 2 ingredients and a few minutes to whip up. You can, alternatively, also use a tin of coconut milk.
You'll also need your green curry paste. If you have some in the fridge then this is ready to go. If it's in the freezer then take it out to thaw for a bit first. If you're making it from scratch then follow the instructions on the paste blog post.
Cooking the Curry & Rice:
In a large saucepan, heat up 1 cup of the coconut milk. Bring to boil to reduce and thicken slightly.
Add the green curry paste and stir well then add the mushrooms.
Add the veggie stock and coconut milk and leave it to simmer for a couple of minutes.
Add the aubergines, then the kaffir lime leaves and corn and stir. Then add the coconut sugar, tofu, chilli and lime juice and stir again.
Add the rest of the ingredients and leave to simmer for a few minutes.
In a separate saucepan, add some coconut oil. Once it's melted, add the rice and coconut milk. Cook until tender and the coconut milk is fully absorbed. This usually takes around 10-15 minutes if using Thai jasmine rice. Keep an eye on the liquid levels and add more if needed.
In a bowl (or some homemade coconut bowls) add some rice, then top it with the green curry and enjoy warm.
Leave any leftovers in the fridge in an airtight container for 3-5 days.
Note: This post has been updated for an improved version.