THAI PANANG CURRY WITH BABY EGGPLANTS AND TOFU

Thai Panang Curry with Baby Eggplants and Tofu image

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.

Provided by Pink Manta

Categories World Cuisine Recipes Asian Thai

Time 45m

Yield 6

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 72.4 g, Fat 21.1 g, Fiber 38.9 g, Protein 17.7 g, SaturatedFat 10 g, Sodium 185 mg, Sugar 29 g