Thai Tofu Red Curry
By: Urvashi Agarwal
Published: Sunday, October 26, 2014 - 7:10pm

Ingredients




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

Preparation

1 Heat up 2 tbs of vegetable oil in a nonstick frypan on medium heat 2 While it is heating, cut the tofu into medium sized cubes 3 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 4 Put aside, and set a large wok/frypan on medium-high heat. 5 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. 6 Add the remaining coconut milk and cream, bringing the mixture to boil. Add in the curry leaves and eggplant. 7 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. 8 Add the remaining ingredients (tofu, thai basil leaves, pineapple tomato, grapes, caster sugar, sauces, salt) and cook for 3-5 minutes longer. 9 Serve with steamed rice and try not to eat the entire curry in one serving!

About

A vegetarian version of Roasted Duck Red Curry straight from the kitchens of a delicious Thai Restaurant in Melbourne!