Add curry paste and cook for a minute, then add the coconut cream and stir to combine. Add the stock and bring up to a boil. Add eggplant and tofu pieces to pan and cook uncovered, occasionally ...
Meanwhile, make the green curry: in a saute pan, sweat the onion in the remaining olive oil over very gentle heat. When, after about 10 minutes, it starts to soften and become translucent ...