How to Make Eggplant Red Curry Recipe

Thai Panang Curry With Baby Eggplants And Tofu

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Recipe Summary Thai Panang Curry With Baby Eggplants And Tofu

A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us. :) Serve with rice.

Ingredients | Eggplant Red Curry Recipe

1 tablespoon oil, or as needed

1 (12 ounce) package firm tofu, cubed

2 tablespoons sesame oil, or more to taste

½ onion, chopped

1 ¾ ounces panang curry paste

5 sweet chiles, halved and seeded

⅔ (14 ounce) can coconut milk

12 baby eggplants, quartered, or more as desired

½ red bell pepper, finely chopped

12 cherry tomatoes, halved

Directions

Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.

Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.

Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.

You can use coconut oil in place of sesame oil, if you prefer.

Info | Eggplant Red Curry Recipe

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Thai Panang Curry With Baby Eggplants And Tofu

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