To make the Thai green curry paste, add all the curry paste ingredients into a blender. Blend until smooth. Alternatively, you can use a mortar and pestle to make a paste, in which case you will not need to add the water.
Take the tofu out from the packet and wrap it into a kitchen towel to take the excess liquid off. Cut it into bite sized cubes. Transfer it into a container (with lid) and add the soy sauce. Put the lid on and shake the container to coat the tofu pieces with the soy sauce throughly. Keep aside to marinate until needed.
Cut the Thai aubergines into quarters. Dice the sweet potato. Thickly slice the red onion. Keep aside.
Put a pot on medium heat. Add the prepared curry paste. Add 2 Tbsp of coconut milk and sauté until the liquid evaporates. Add 2 more tablespoons of coconut milk and sauté again until the liquid evaporates. Repeat this process until you have used half of the can of coconut milk. This step will take about 7-8 minutes.
Add the remaining half of the coconut milk and mix to combine into the curry. Add the aubergines, sweet potato, marinated tofu (along with the soy sauce) and water. Mix gently to combine.
Turn heat to low and cover with a lid. Cook for about 15 minutes (until the vegetables are fork tender). Take care not to overcook the vegetables.
Once the vegetables are cooked, turn the heat off. Add the sliced onion and keffir lime. Mix to combine.
Serve over jasmine rice. For healthier option, serve with quinoa, brown rice or cauliflower rice.
