Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups about 1 1/2 cans coconut milk
  • 1 tablespoon red curry paste (store-bought or homemade, or to taste)
  • 1 tablespoon vegetable oil
  • 1 medium eggplant (sliced into 1/4 to 1/2 inch thick strips)
  • 1 onion (sliced)
  • 1 lb. extra firm tofu (drained and pressed for at least 15 minutes)
  • 1 red bell pepper (sliced)
  • 1/2 cup fresh basil

Instruction

  • Place coconut milk and curry paste in large saucepan. Stir to blend.
  • Coat a large skillet with vegetable oil and place over medium heat. Arrange eggplant strips in a single layer. Cook until browned on each side, about 3 minutes per side.
  • Transfer eggplant to saucepan with coconut milk and curry. Add onion. Bring to a simmer. Allow to simmer over low heat for about 10 minutes, while you prepare your tofu.
  • Cut tofu into bite sized cubes or strips. Place in your skillet (the one you used for the eggplant) and heat to medium-high. Cook until lightly browned on each side, about 5 minutes per side.
  • Transfer tofu to saucepan with coconut milk and curry. Add red pepper and simmer another 5 minutes, until tender.
  • Add basil just before serving.
  • Serve with rice.