Thai Panang Curry with Baby Eggplants and Tofu recipe
All Recipes World Cuisine Recipes Asian Thai
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
Nutrition Info
- 485.9 caloriescarbohydrate: 72.4 gcholesterol: : -fat: 21.1 gfiber: 38.9 gprotein: 17.7 gsaturatedFat: 10 gservingSize: -sodium: 185 mgsugar: 29 gtransFat: : -unsaturatedFat: : -
Directions Thai Panang Curry with Baby Eggplants and Tofu
Directions
-
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.