Made with Japanese eggplant and fresh peppers, this popular fragrant curry dish can be made anywhere from mild to red-hot (just adjust the red curry paste to your liking). Every bite is full of flavour, especially since tofu readily absorbs the sauce it's cooked with.
- Portion size 6 servings
- Credits : Sunrise Soya Foods
- 2 tablespoons vegetable oil
- 1 tablespoon shallots or onion chopped
- 1 pkg (350 g) Sunrise Extra Firm Tofu cut into 1" cubes
- 1 Japanese eggplant, cut into 2" long narrow strips
- 2 tablespoons red curry paste
- 2 teaspoons fresh ginger minced
- 1 400 ml coconut milk
- 2 tablespoons fish sauce
- 1/2 tablespoon brown sugar
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 4 lime zest
- 8-10 basil leaves coarsely chopped
MethodHeat a large heavy skillet or Dutch oven over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.
Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.
Add fish sauce and sugar. Stir until sugar dissolves.
Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.
Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.
Nutritional facts Per serving: about
- Sodium 520 mg
- Sugars 6 g
- Protein 12 g
- Calories 310.0
- Saturated fat 13 g
- Total carbohydrate 16 g
- Iron 35.0
- Calcium 15.0
- Vitamin A 8.0
- Vitamin C 110.0