Occasionally, my husband and I enjoy a meal just for us. I can have it on the table with a glass of wine in less than 10 minutes! With just a handful of ingredients and minimal prep time, you can have a flavorful, satisfying dinner on the table in no time. Tender eggplant and crispy tofu are simmered in a fragrant red curry sauce made with coconut milk and red curry paste. Serve over a bed of egg noodles and top with fried shallots for a crispy texture.
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Keywords: Eggplant and Tofu Red Curry, Eggplant and Tofu Red Curry recipe
You can refrigerate the red curry for up to 3 days. Reheat in the microwave.
Eggplant and Tofu Red Curry is not suitable to freeze.
