Thai Panang Curry with Baby Eggplants and Tofu
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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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Note:
You can use coconut oil in place of sesame oil, if you prefer.
Nutrition Facts
Per Serving:
486 calories; protein 17.7g; carbohydrates 72.4g; fat 21.1g; sodium 185mg.
Full Nutrition