Red Thai Coconut Curry with Eggplant recipe

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Ingredients

1 (12 ounce) package extra-firm tofu
2 (14 ounce) cans light coconut milk
2 tablespoons Thai red curry paste
1 medium eggplant, cut into 1-inch cubes
1 large onion, chopped
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon salt
1 (10 ounce) package frozen peas

Nutrition Info

394.9 calories
carbohydrate: 36.2 g
cholesterol: : -
fat: 26.4 g
fiber: 9.1 g
protein: 17.5 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1090.5 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.

  2. Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.

  3. Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.

  4. Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.

Recipe Yield

4 servings

Recipe Note

This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.

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