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Place coconut milk and curry paste in large saucepan. Stir to blend.
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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.
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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.
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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.
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Transfer tofu to saucepan with coconut milk and curry. Add red pepper and simmer another 5 minutes, until tender.
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Add basil just before serving.
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Serve with rice.