Skip to main content New this month
Get the Allrecipes magazine

Thai Eggplant Curry with Tofu

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"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.


25 m servings 274 cals
Original recipe yields 3 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
  3. 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 fat; 32.7 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 801 mg sodium. Full nutrition

Similar recipes


Read all reviews 0