John Myers
Eggplant Tofu Thai Curry; Vegetarian, Asian
The perfect eggplant tofu thai curry; vegetarian, asian recipe with a picture and simple step-by-step instructions.
- 2 cm Ginger
- 1 piece Clove of garlic
- 3 tbsp Sesame or peanut oil
- 2 tsp Red or green curry paste
- 400 ml Coconut milk
- 200 ml Vegetable broth
- 150 ml Soy sauce
- 400 g Tofu
- 1 Pc. Large eggplant
- 2 piece Red pepper
- 60 g Cashew nuts
- 0,5 bunch Coriander
- 2 tbsp Lime juice
- Dice the tofu and marinate in the soy sauce for about 1 hour. Finely chop the ginger and garlic. Cut the eggplant into bite-sized cubes and the peppers into strips. Heat the oil in a wok. Sweat the ginger, garlic and curry paste for about a minute, then add the tofu and marinade and fry for a few minutes.
- Pour in coconut milk and vegetable stock, bring to the boil and then simmer over medium heat for about 2 minutes. Roughly chop the cashew nuts and roast them until golden brown in a pan without fat. Then put the nuts aside.
- Add the eggplant to the curry and simmer for 5 minutes. Then add the pepper strips and let everything simmer for another 5 minutes. Season to taste with lime juice and possibly salt. Chop the coriander and sprinkle with the chopped cashew nuts over the dish. Serve with rice.
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