3 jungle curry vegetables Recipes

uncooked jasmine rice, extra-firm tofu, drained and cut into 1/2-inch cubes, canola oil, divided, cut haricots verts, eggplant, cut into 1/2-inch cubes (about 4 cups), red bell pepper , cut into julienne strips, green curry paste, organic vegetable broth, lower-sodium soy sauce, brown sugar, grated lime rind, sliced fresh basil, lime wedges (optional)

thai apple eggplants (see cooks note, below), vegetable oil, thai red curry paste, pork tenderloin , halved lengthwise, then sliced crosswise 1/4 inch thick, julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger, chinese long beans or green beans, cut into 1-inch pieces, canned baby corn, rinsed, drained , and halved lengthwise, thai chicken stock, nam pla (asian fish sauce; preferably thai), fresh or frozen kaffir lime leaves (sometimes called bai makroot), fresh chee fah chile or 2 red jalapeno chiles, thinly sliced crosswise and seeds discarded, salt, loosely packed bai grapao (holy basil leaves), thai pickled garlic (gratiam dong)