Thai Eggplant Curry
Thai eggplant curry comin’ in hot—creamy coconut sauce, tender eggplants soaking up all that red curry goodness, and crispy tofu hangin’ out like it owns the place. The whole thing’s got just the right punch of spice and citrusy kick. Pile it over jasmine rice, and you’re in for some serious flavor.
Servings: 7 Cups
Calories: 280kcal
Cost: $11
Equipment
- wok optional
Ingredients
For the Fried Tofu:
- 3 tablespoons olive oil
- 14 oz. Extra firm tofu pressed dry, and cut into 1-inch cubes or triangles
For the Curry:
- 4 teaspoons olive oil
- 1 lb. Thai eggplants stems removed and quartered
- ½ cup shallots or red onions, 1 cm. diced
- 6 lime leaves
- ¼ cup red curry paste
- 1 teaspoon ginger grated
- 2 sliced bird’s eye chilies or to taste
- 400 ml. coconut milk full-fat
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 2 tablespoons lime juice
- ¾ teaspoons salt or to taste
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- ½ cup Thai basil leaves
Optional To Serve and Garnish:
- Cooked Jasmine Rice
- Cilantro leaves
- Thai basil leaves
- Bird’s eye chilies sliced
Instructions
- Heat olive oil in a dutch oven or wok over medium-high heat. After 90 seconds, when the oil is hot, add the tofu pieces in a single layer. Cook for 3–4 minutes on each side until golden brown and crisp. Transfer to a plate and set aside.
- In the same pan, add the additional olive oil, keeping the pan over medium-high heat. After 60 seconds, when the oil is hot, add the Thai eggplants and sauté for 3 minutes, stirring occasionally, until lightly browned all around.
- Add the shallots and lime leaves, stirring for 2 minutes until fragrant and softened.
- Reduce to medium heat and stir in the red curry paste, grated ginger, and bird’s eye chilies. Cook for 1 minute, stirring continuously, until the curry paste darkens and starts to break down.
- Pour in the coconut milk, stirring to combine. Add the sugar, lime juice, and salt, stirring until the sugar dissolves. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the eggplants are tender all the way through.
- Stir in the green and red bell peppers. Cook for 2 minutes until slightly softened, then return the fried tofu to the pan. Stir gently to coat the tofu in the curry.
- Add the Thai basil leaves and cook for 30 seconds until wilted. Remove from heat.
- Serve hot with cooked jasmine rice, garnished with cilantro leaves, Thai basil, and sliced bird’s eye chilies if desired.
Notes
🍆 Eggplant of the Opera:
Cut your eggplant into bite-sized pieces—half-moons, quarters, or whatever feels right—so it cooks evenly and soaks up all that curry goodness.
🔥 The Spice is Right:
When stir-frying eggplant, use medium-high heat and make sure the oil is hot before it hits the pan. Cook until the skin is lightly browned and blistered, and the insides start to soften. Add more oil as needed, but don’t go overboard—undercooked or greasy eggplant is a tragedy no one deserves.
🍳 Fry Hard with a Vengeance:
Want crispy eggplant without your kitchen looking like a crime scene? Use a Dutch oven or a high-sided pan to keep oil splatter under control.
🌀 Air Fryer, Baby!:
Trying to consume less fried food? Use only a tiny bit of oil and toss your tofu in the air fryer at 400°F for 12-15 minutes, shaking halfway through. It won’t soak up as much flavor, but it’ll still get that nice, tender bite with a little crisp on the edges.
Nutrition
Calories: 280kcal | Carbohydrates: 16g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 299mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2194IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 3mg