Thai Eggplant Curry With Tofu Recipes

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

Steps:

• Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
• Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
• Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

Steps:

• This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
• Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
• Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
• Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
• Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
• Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
• Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
• Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
• Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

Steps:

• Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
• Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
• Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
• Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.

Steps:

• Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
• Slice shallots into thin rings. Season with salt and cayenne pepper.
• Lightly dust with cornstarch and fry until crispy. Set aside.
• Combine all ingredients for the curry paste in a food processor and pulse until smooth.
• Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
• Add in vegetable stock into the pan to deglaze.
• Add in coconut cream and eggplant. Cook until the eggplant is tender.
• Add in tofu and heat for about a minute.
• Season to taste with salt or fish sauce.
• Serve topped with fresh basil leaves, fried shallots, and red thai chilis.