“Mouthwatering Thai Vegan Red Curry with Tofu & Eggplant”

Allergens

Soy, Coconut

Ingredients

• 14 oz firm tofu, diced into bite
• sized cubes
• 2 large eggplants, sliced into 1
• inch rounds
• 1 can (13.5 oz) coconut milk
• 1/2 cup red curry paste
• 2 tbsp vegetable oil
• 4 kaffir lime leaves, torn or shredded
• 2 cups fresh basil leaves
• 2 tbsp sugar
• 1/4 cup soy sauce (or tamari for gluten
• free)
• 3 tbsp tamarind paste
• Salt and pepper to taste

Instructions

1. a. Heat 1 tablespoon of oil in a large pan over medium heat. Add the diced tofu and cook until golden brown on all sides, seasoning with salt and pepper. Transfer the cooked tofu to a plate and set aside. b. In the same pan, add another tablespoon of oil and stir in the red curry paste. Cook for 2 minutes or until fragrant. c. Pour in half of the coconut milk and bring it to a simmer. Add the tamarind paste, sugar, soy sauce, and kaffir lime leaves. Cook for another 5 minutes, allowing flavors to meld together. d. Add the eggplant slices and cook until they are tender but still holding their shape, about 5 7 minutes. e. Stir in the remaining coconut milk and bring the curry back to a simmer. Add the cooked tofu back into the pan and let it heat through for another 2 minutes. f. Turn off the heat, add half of the basil leaves, and stir until wilted. Taste and adjust seasoning if necessary. g. Serve over steamed jasmine rice, garnishing with the remaining fresh basil leaves.

Chef’s Insight

The combination of red curry paste, tamarind paste, and kaffir lime leaves gives this dish a unique flavor that complements the earthy taste of tofu and eggplant.

Notes

Fresh ingredients are essential for the best flavor profile. Use high-quality curry paste and coconut milk to enhance the dish's richness.