Thai Panang Curry with Baby Eggplants and Tofu Recipe

Recipesfull introduces to you: Thai Recipes. (Thai Panang Curry with Baby Eggplants and Tofu Recipe). A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us. :) Serve with rice.

Brief

Prep 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Thai Panang Curry with Baby Eggplants and Tofu Recipe

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

Thai Monkfish Curry

World Cuisine

Directions

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.

Nutritional Information

Thai Panang Curry with Baby Eggplants and Tofu Recipe

Servings Per Recipe:6

Calories: 485.9

% Daily Value *

Protein: 17.7g 35%

Carbohydrates: 72.4g 23%

Dietary Fiber: 38.9g 156%

Sugars: 29g

Fat: 21.1g 32%

Saturated Fat: 10g 50%

Vitamin A Iu: 1308.1IU 26%

Niacin Equivalents: 11.4mg 88%

Vitamin B6: 1.1mg 71%

Vitamin C: 135.4mg 226%

Folate: 275.6mcg 69%

Calcium: 313.7mg 31%

Iron: 7.7mg 43%

Magnesium: 205.5mg 73%

Potassium: 2921.7mg 82%

Sodium: 185mg 7%

Thiamin: 0.7mg 67%

Calories From Fat: 189.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.