Thai Tofu Red Curry
1 1/2 cups (375ml) coconut mill
Generous 1/2 cup Thai red curry paste
1/2 cup (125ml) coconut cream
10 fresh curry leaves, roughly torn
3/4 large eggplant, roughly chopped
400g fresh tofu
150g pineapple, cut into 2cm pieces
10 cherry tomatoes tomatoes, chopped in half
1/2 cup red seedless grapes, sliced in half
1/2 cup Thai basil leaves
1 tbs soy sauce
1 tbs vegetarian mushroom oyster sauce
Pinch of salt
1 tablespoon caster sugar
Steamed Jasmine Rice, to serve
Heat up 2 tbs of vegetable oil in a nonstick frypan on medium heat
While it is heating, cut the tofu into medium sized cubes
Place the cubes into the heated frypan and let cook on each side for around 3-4 minutes till lightly browned with some dark brown patches
Put aside, and set a large wok/frypan on medium-high heat.
Heat 1/4 cup of the coconut milk in it for 3-5 minutes or till the oil separates from the milk. Add the curry paste, and stir through till fragrant and roasted.
Add the remaining coconut milk and cream, bringing the mixture to boil. Add in the curry leaves and eggplant.
Cook this mixture for 3-5 minutes (I kept the moisture in by covering the top of the wok) or till the eggplant has softened.
Add the remaining ingredients (tofu, thai basil leaves, pineapple tomato, grapes, caster sugar, sauces, salt) and cook for 3-5 minutes longer.
Serve with steamed rice and try not to eat the entire curry in one serving!