Thai Eggplant Curry with Tofu

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 274 Calories

Ingredients

• 3 tablespoons brown sugar
• 1 small onion, chopped
• 4 cloves garlic
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons oil, divided, or as needed
• 1 pound eggplant, sliced
• 4 cilantro roots
• 2 small chile peppers, or more to taste
• 9 ounces extra-firm tofu, cut into 1/2-inch cubes
• ⅓ cup Thai basil

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.

Step 2

Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.

Step 3

Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.