Thai Eggplant Curry with Tofu
made it | 0 reviews |
"I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice."
Added to shopping list. Go to shopping list.
Ingredients25 m servings 274 cals
Original recipe yields 3 servings
- Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
- Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
- Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.
Per Serving: 274 calories; 13.9 g fat; 32.7 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 801 mg sodium. Full nutrition