Thai Eggplant Curry with Tofu

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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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
3 servings


  • 2 tablespoons oil, divided, or as needed

  • 1 pound eggplant, sliced

  • 4 cilantro roots

  • 1 small onion, chopped

  • 2 small chile peppers, or more to taste

  • 4 cloves garlic

  • 3 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 2 tablespoons fish sauce

  • 9 ounces extra-firm tofu, cut into 1/2-inch cubes

  • cup Thai basil


  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
14g Fat
33g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 274
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Sodium 801mg 35%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Total Sugars 20g
Protein 12g
Vitamin C 83mg 416%
Calcium 351mg 27%
Iron 6mg 32%
Potassium 673mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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