Thai Red Curry with Tofu and Eggplant

By GuidingVegan

Ingredients

• 2 1/2 cups (about 1 1/2 cans) coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon vegetable oil
• 1 medium eggplant, sliced into 1/4 to 1/2 inch thick strips
• 1 onion, sliced
• 1 lb. extra firm tofu, drained and pressed for at least 15 minutes
• 1 red bell pepper, sliced
• 1/2 cup fresh basil

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from connoisseurusveg.com

Preparation

Step 1

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.

Instructions