Tofu & Eggplant Red Curry Stir-Fry (Pad Ped)

INGREDIENTS

1/2 cup

full fat coconut milk

2 tbsp

Thai red curry paste

1 tbsp

soy sauce

1 tsp

maple syrup

3 tbsp

vegetable oil, divided

7 oz

extra firm tofu, (drained, pressed and cut into 1-inch cubes)

garlic cloves, minced

1 tsp

freshly grated ginger

small (3/4 pound) eggplant, (cut into 1-inch pieces)

1 cup

snap peas

kaffir lime leaves, (thinly sliced*)

2 tbsp

whole peppercorns

1/4 cup

fresh basil leaves

Salt, (to taste)

Cooked rice, (for serving)