Thai Eggplant Curry with Tofu
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.
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Ingredients
3
Original recipe yields 3 servings
Directions
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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.
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Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
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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.
Nutrition Facts
Per Serving:
274 calories; 13.9 g total fat; 0 mg cholesterol; 801 mg sodium. 32.7 g carbohydrates; 11.7 g protein; Full Nutrition
