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4.3 from 48 votes

Best Thai Red Curry With Eggplant And Tofu

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 546 kcal
Course: Main Course
Cuisine: Asian

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
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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

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

% 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.