thai eggplant curry

Thai Red Curry with Eggplant and Sweet Peppers:&nbsp;A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too! Serve with Jasmine rice or naan | vegan + gluten free

Thai Red Curry with Eggplant and Sweet Peppers

oz (284 grams) Firm Tofu (pressed

Tbs Coconut Oil

lb (450 grams) Globe Eggplant (Sliced into 1/2" cubes)

C (165 grams) Yellow Onion (about 1 medium)

C (260 grams) Sweet Bell Peppers (green, yellow

Tbs Fresh Garlic (microplaned)

Tbs Fresh Ginger (microplaned)

Tbs Red Curry Paste

Tbs Brown Sugar (or maple syrup)

C (120 grams) Vegetable Broth

1, 13 1/2 oz (382 grams) Can Full Fat Coconut Milk

Tbs Tamari

Lime (juiced)

While pressing the tofu (see notes for chickpea sub)** preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1&quot; (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until golden. This will dry the tofu out. Set aside.

For The Tofu:

In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.&nbsp;

Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.

Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice. 

Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.&nbsp;

Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.&nbsp;

For the Curry:

https://www.youtube.com/watch?v=-8m9D9Ifmc4

Full Recipe on VanillaAndBean.com: https://vanillaandbean.com/thai-red-curry-with-eggplant-and-sweet-peppers/

Thai Red Curry with Eggplant and Sweet Peppers: A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too! This recipe is vegetarian, vegan and gluten free.

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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.

Thai Eggplant Curry

olive oil

lb. Thai eggplants (stems removed and quartered)

shallots (or red onions, 1 cm. diced)

lime leaves

red curry paste

ginger (grated)

bird’s eye chilies (or to taste)

400 ml. coconut milk (full-fat)

brown sugar (coconut sugar, or palm sugar)

lime juice

salt (or

green bell pepper (diced)

red bell pepper (diced)

Thai basil leaves

Jasmine Rice

Cilantro leaves

Bird’s eye chilies (sliced)

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.

absolute perfect recipe. I added some broth powder (as I used to do before going plant based) and used vegan fish sauce instead of salt. delicious on rice. Will redo for sure !

I made this last night and it was divine.  So flavorful!  I did not use the tofu, I replaced that with thin sliced chicken thighs.  Thank you for sharing the recipe :)

And auto correct has gone mad! (I had TO show restraint not to HAVE more than two serves)

Oh wow. Really wow! Absolutely wonderful flavours. This is a great, yet so easy- recipe. I had yo show exceeding restraint not to gave more than two serves. Totally yum.

Thank you Chef Adam.

I love curry anything, and this recipe did not disappoint! What a flavorful way to prepare eggplant—moist, satisfying, exotic, fun! The spices blended together for an authentic taste—even my husband liked it! Will definitely make this again!

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Top 2 thai eggplant curry recipes from across the web

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