Thai Red Curry with Tofu and Eggplant
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.
Servings: 4
Ingredients
- 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
Instructions
- Place coconut milk and curry paste in large saucepan. Stir to blend.
- 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.
- 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.
- 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.
- Transfer tofu to saucepan with coconut milk and curry. Add red pepper and simmer another 5 minutes, until tender.
- Add basil just before serving.
- Serve with rice.