Thai Panang Curry with Baby Eggplants and Tofu
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"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."
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Ingredients45 m servings 486 cals
Original recipe yields 6 servings
- 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.
- Cook's Note:
- You can use coconut oil in place of sesame oil, if you prefer.
Per Serving: 486 calories; 21.1 g fat; 72.4 g carbohydrates; 17.7 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition