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 caloriescarbohydrate: 36.2 gcholesterol: : -fat: 26.4 gfiber: 9.1 gprotein: 17.5 gsaturatedFat: 11.5 gservingSize: -sodium: 1090.5 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Red Thai Coconut Curry with Eggplant
Directions
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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.
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.
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.
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.