Eggplant and Tofu Red Curry

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Eggplant and Tofu Red Curry Recipe

Eggplant and Tofu Red Curry

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. 

  • Total Time: 12 mins
  • Yield: 4 1x

Ingredients

Units Scale

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. 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.
  4. Add the tofu and cook for a further 2 minutes.
  5. Serve topped on egg noodles, sprinkled with fried shallots if using.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 2 mins
  • Cook Time: 10 mins

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