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+ servings
5 from 2 votes
Overhead View of a Bowl of Eggplant Curry with Chopsticks and Basil Leaves on Top
Thai Red Curry with Tofu and Eggplant
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
This Thai red curry with tofu is made with eggplant and bell peppers simmered in a spicy coconut milk base and topped with fresh basil leaves.
Course: Entree
Cuisine: American, Thai
Servings: 4
Author: Alissa
  • 2 ½ cups about 1 ½ cans coconut milk
  • 1 tablespoon red curry paste store-bought or homemade, or to taste
  • 1 tablespoon vegetable oil
  • 1 medium eggplant sliced into ¼ to ½ inch thick strips
  • 1 onion sliced
  • 1 lb. extra firm tofu drained and pressed for at least 15 minutes
  • 1 red bell pepper sliced
  • ½ cup fresh basil
  1. Place coconut milk and curry paste in large saucepan. Stir to blend.
  2. Coat a large skillet with vegetable oil and place over medium heat. Arrange eggplant strips in a single layer. Cook until browned on each side, about 3 minutes per side.
  3. Transfer eggplant to saucepan with coconut milk and curry. Add onion. Bring to a simmer. Allow to simmer over low heat for about 10 minutes, while you prepare your tofu.
  4. Cut tofu into bite sized cubes or strips. Place in your skillet (the one you used for the eggplant) and heat to medium-high. Cook until lightly browned on each side, about 5 minutes per side.
  5. Transfer tofu to saucepan with coconut milk and curry. Add red pepper and simmer another 5 minutes, until tender.
  6. Add basil just before serving.
  7. Serve with rice.