Best Thai Red Curry With Eggplant And Tofu
User Reviews
4.3
48 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
546 kcal
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Course
Main Course
-
Cuisine
Asian
Best Thai Red Curry With Eggplant And Tofu
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This Eggplant Zucchini Red Curry with tofu and coconut milk is an easy vegan recipe perfect for meal prep or busy weeknights. Simple and flavorful.
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Ingredients
- 5 tablespoon olive oil or coconut oil
- 14 oz extra-firm tofu patted dry and cut into ¾ inch cubes
- 1 medium onion quartered and thinly sliced
- 2 tablespoon red curry paste
- 1 large eggplant
- 2 zucchini
- 1 can (13.5 oz) full fat or light coconut milk
- ¼ c cilantro chopped
- ½ lime juiced
- ½ teaspoon salt
Instructions
Cook the tofu
- Heat 2 tablespoon of oil in a large non-stick pan. Add tofu and cook on a medium heat until nice and brown on all sides, about 10 minutes. Transfer to a plate lined with a paper towel.
Chop the vegetables
- Meanwhile, cut the eggplant for curry by holding it with one hand against the cutting board. Using a chef's knife or other long blade knife, trim ¼ inch off the ends and then chop the eggplant into a bite-size pieces. Do the same thing with the zucchini.
Cook the vegetables
- Add the remaining 3 tablespoon of oil to a pan along with onion, zucchini, eggplant and cook on a medium-high heat for 7-10 stirring occasionally until eggplant is brown and soft. Eggplant loves oil and tends to absorb it fast, so you might add more oil if the vegetables start to stick. Adding 1-2 tablespoon of oil at a time is fine. Make sure not to overcrowd the pan with the vegetables, choose the pan of an appropriate size.
Add curry paste and the coconut milk
- Add curry paste and stir for 1 minute. Return tofu back into the pan, add coconut milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Season with salt, drizzle with lime juice and adjust the seasoning if necessary. Remove curry from the heat.
Serve
- Sprinkle the curry with fresh cilantro and serve the vegan Eggplant Curry over rice, quinoa or pasta.
Notes
- Tofu. Choose extra-firm tofu, because there's less chance it will turn into a mush during cooking:). If you have a tofu press, you can use it to get rid of the unnecessary liquid and make your tofu crisp up faster. However, I personally don't have a tofu press and only use a few paper towels to pat dry the tofu;
- Coconut milk. Please note, that If you use light coconut milk, your red curry sauce will be on a thinner side. Full fat coconut milk produces a richer sauce.
- If you prefer light coconut milk, you can regulate the thickness of a sauce by diluting 1 or 2 teaspoons of cornstarch in 3 tablespoon of water and then whisking this mixture into the curry sauce.
- Freezing. This creamy Thai Eggplant Curry stores really well. If you want to freeze it, make sure to use freezer-friendly bags and lay the curry flat in a freezer. That way, you'll be able to keep it fresh for 3 months. Don't forget to label the curry with the date of freezing.
- Thawing. To thaw, leave your curry to defrost in the refrigerator overnight and then simmer in a pot for a few minutes. If you're short on time, you can throw a bag with a curry in a pot of hot water, defrost it there and then reheat on the stovetop.
- Refrigerating. You can also keep the eggplant zucchini curry in a refrigerator for up to 3 days.
- Recipe is adapted from Bon Appetit Tofu And Summer Vegetable Curry
- Tofu And Summer Vegetable Curry
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
21.4g
(7%)
Protein
14.6g
(29%)
Fat
48.8g
(75%)
Saturated Fat
24.1g
(121%)
Sodium
717mg
(30%)
Potassium
947mg
(27%)
Fiber
8.2g
(33%)
Sugar
10g
(20%)
Calcium
221mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 21.4g | 7% |
| Protein | 14.6g | 29% |
| Fat | 48.8g | 75% |
| Saturated Fat | 24.1g | 121% |
| Sodium | 717mg | 30% |
| Potassium | 947mg | 20% |
| Fiber | 8.2g | 33% |
| Sugar | 10g | 20% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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