Thai Panang Curry with Baby Eggplants and Tofu recipe

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Ingredients

1 tablespoon oil, or as needed
1 (12 ounce) package firm tofu, cubed
2 tablespoons sesame oil, or more to taste
½ onion, chopped
1 ¾ ounces panang curry paste
5 sweet chiles, halved and seeded
⅔ (14 ounce) can coconut milk
12 baby eggplants, quartered, or more as desired
½ red bell pepper, finely chopped
12 cherry tomatoes, halved

Nutrition Info

485.9 calories
carbohydrate: 72.4 g
cholesterol: : -
fat: 21.1 g
fiber: 38.9 g
protein: 17.7 g
saturatedFat: 10 g
servingSize: -
sodium: 185 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.

  2. Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles, cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.

  3. Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes, cook until warmed through, 1 to 2 minutes more.

Recipe Yield

6 servings

Recipe Note

A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us.:) Serve with rice.

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