Eggplant and Tofu Red Curry

Occasionally, my husband and I enjoy a meal just for us. This Eggplant and Tofu Red Curry recipe is perfect because I can have it on the table with a glass of wine in 10 minutes! With just a handful of ingredients and minimal prep time, you can have a flavourful, satisfying dinner on nights when you’re low on time and energy. Tender eggplant and 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 to add texture.

Can you make Eggplant and Tofu Red Curry ahead of time?

You can refrigerate Eggplant and Tofu Red Curry for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Is Eggplant and Tofu Red Curry suitable for leftovers?

You can refrigerate leftover Eggplant and Tofu Red Curry for up to 3 days. Reheat in the microwave.

Eggplant and Tofu Red Curry

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• Total Time: 12 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 200 g (7 oz) egg noodles
• 1 tbsp olive oil
• 1 large eggplant/aubergine, cut into bite-sized cubes
• 2 tbsp red curry paste
• 400 ml (13 fl oz)canned coconut milk (1 can) 
• ½ cup (50 g) frozen broccoli
• ½ cup (50 g) frozen green beans
• 500 g (17 oz) regular tofu, drained and cut into cubes
• Fried shallots, to serve (optional)

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Instructions

1. Cook the egg noodles as per the packet instructions, less 1 minute. Rinse with cold water.
2. Heat the oil in a large skillet on medium-high heat. Add the eggplant and cook for 2-3 minutes until it starts to soften and brown.
3. Add the red curry paste and cook for 30 seconds. Add the coconut milk and bring to a boil.
4. Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the other vegetables are cooked through.
5. Add the tofu and cook for a further 2 minutes.
6. Serve on top of egg noodles, sprinkled with fried shallots, if using.

Notes

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave.

• Author: Nicole
• Prep Time: 2 mins
• Cook Time: 10 mins
• Category: red curry
• Method: deep pan
• Cuisine: Thai