Thai Panang Curry With Baby Eggplants And Tofu
6 servings
Ingredients
1 tablespoon oil, or as needed
1 (12 ounce) package firm tofu, cubed
2 tablespoons sesame oil, or more to taste
½ onion, chopped
1 ¾ ounces panang curry paste
5 sweet chiles, halved and seeded
⅔ (14 ounce) can coconut milk
12 baby eggplants, quartered, or more as desired
½ red bell pepper, finely chopped
12 cherry tomatoes, halved
Instructions
Step 1
Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
Step 2
Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.
Step 3
Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.
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