Thai Eggplant Curry with Tofu recipe

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Ingredients

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
⅓ cup Thai basil

Nutrition Info

274.1 calories
carbohydrate: 32.7 g
cholesterol: : -
fat: 13.9 g
fiber: 7.2 g
protein: 11.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 801.3 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

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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