Thai Green Curry with Tofu, Eggplant & Black Rice

Rinse 200g black rice and cook in 400ml water with a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 30–35 minutes until tender. Fluff with a fork and sprinkle with sesame seeds before serving. Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 2cm cubes. Season lightly with salt. Slice the eggplant into half-moon pieces about 1cm thick. Dice the yellow bell pepper into chunky pieces and slice the red chili. Set vegetables aside. Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Sear the tofu cubes for 2–3 minutes per side until golden. Remove and set aside. In the same pan, add remaining oil and fry the green curry paste with minced garlic and grated ginger for 1–2 minutes until fragrant. Add the eggplant and stir-fry for 3–4 minutes until it begins to soften. Pour in the coconut milk and vegetable stock, stir to combine. Add the bell pepper and red chili. Simmer over medium heat for 8–10 minutes until the sauce thickens slightly and vegetables are tender. Return the seared tofu to the pan. Season with soy sauce and palm sugar. Stir gently to coat. Cook for a further 2 minutes. Remove from heat and stir in fresh Thai basil leaves. Serve the curry alongside the black rice, garnished with an extra sprinkle of sesame seeds. Tip: For deeper flavor, let the curry paste fry in the thick cream skimmed from the top of the coconut milk can before adding the rest — this 'cracking' technique intensifies the aromatic oils and gives the curry a more complex, restaurant-quality finish.