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.
Cook the egg noodles as per the packet instructions, less 1 minute. Rinse with cold water.
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.
Add the red curry paste, and cook for 30 seconds. Add the coconut milk. Bring to a boil. Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the remaining vegetables are cooked through.