Tofu And Eggplant Green Curry Recipe

Name: Tofu And Eggplant Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g firm tofu; 400 g eggplants or 400 g aubergines; 100 g shallots; 400 ml coconut cream; 100 ml vegetable stock; 50 g cornstarch, for dusting; 1/2 teaspoon cayenne pepper; 1 fresh basil leaf (optional); 1 red Thai chile (optional); 15 ml vegetable oil, for a non-stick pan; 1 bunch fresh cilantro or 1 bunch coriander; 2 stalks lemongrass; 4 pieces green jalapeno peppers (optional); 2 pieces shallots; 6 garlic cloves; 2 limes, juice

Servings: persons

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

1
Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
2
Slice shallots into thin rings. Season with salt and cayenne pepper.
3
Lightly dust with cornstarch and fry until crispy. Set aside.
4
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
5
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
6
Add in vegetable stock into the pan to deglaze.
7
Add in coconut cream and eggplant. Cook until the eggplant is tender.
8
Add in tofu and heat for about a minute.
9
Season to taste with salt or fish sauce.
10
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 600 g firm tofu, 400 g eggplants or 400 g aubergines, 100 g shallots, 400 ml coconut cream, and more.

Yes, Tofu And Eggplant Green Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu And Eggplant Green Curry

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