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Eggplant and Tofu Red Curry Recipe

Eggplant and Tofu Red Curry

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

Ingredients

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

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 pasteĀ 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