Main Dishes Recipes - Thai Tofu Red Curry Recipe

Ingredients

• 1/2 eggplant (aubergine), peeled and chopped

• Salt

• 1 Tbsp sunflower oil

• 1 clove garlic, finely chopped

• 1 shallot, sliced

• 375g/12oz firm tofu, diced into 2.5cm/1in cubes

• 100g/4 oz canned bamboo shoots

• 2 Tbsp Thai red curry paste

• 1 3/4 cups/400ml/14fl oz coconut milk

• 2 Tbsp fish sauce

• 1 tsp brown sugar

• 1 kaffir lime leaf

• 1 tsp freshly squeezed lime juice

• 1 Tbsp chopped coriander leaves, for garnish

Serves 4

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Method:

1. Sprinkle the salt over the eggplant slices and leave for 15 to 20 minutes before lightly rinsing.

2. Heat the oil in a frying pan and fry the garlic and shallots for 1 minute.

3. Add the tofu, bamboo shoots and Thai red curry paste and stir-fry for 1 minute. Then add the coconut milk, fish sauce, brown sugar, kaffir lime leaf and lime juice.

4. Bring to a boil and simmer for 15 to 20 minutes.

5. Add the coriander and serve with Thai fragrant rice.