Red Thai Coconut Curry with Eggplant

This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 395 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 1 tablespoon rice vinegar
• 1 tablespoon tamari
• 1 medium red bell pepper, cut into thin strips
• 1 (12 ounce) package extra-firm tofu
• 2 tablespoons Thai red curry paste
• 1 (10 ounce) package frozen peas
• 2 (14 ounce) cans light coconut milk
• 2 tablespoons packed dark brown sugar
• 1 medium eggplant, cut into 1-inch cubes

Recipe Instructions

Step 1

Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.

Step 2

Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.

Step 3

Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.

Step 4

Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.