Thai Red Aubergine Curry 

Why not try an alternative easy not so green and healthy Thai red curry with roasted caramelised aubergine, tofu and sesame seeds.

Red Thai Curry

Prep 10 mins | Cook 35 mins | Serves 3-4 people | Download

Ingredients

Green Curry Paste
• 1 heaped tablespoon Essential Thai red curry powder
• ½ onion – finely chopped
• 3 cloves garlic
• 1 teaspoon ginger paste
• 200g Essential creamed coconut cut into slices so it's easy to blend
• 150ml hot water
• 1 red chilli
• 3 teaspoons white rice miso paste
• 2 stalks of lemongrass - soft inner part chopped roughly
• 1 tablespoons lime juice
• big bunch of coriander stalks (use the leaves to serve)
• 1 teaspoon Essential tamari soya sauce


Curry
• 400g Essential coconut milk
• 1 aubergine - chopped into cubes
• 225g smoked firm tofu - bitesize cubes
• 1 medium red chilli – optional
• 2 dried red bird's eye chillis
• 4 dried lime leaves
• Small bunch Thai basil leaves - finely chopped


Method

1. Preheat your oven to 2000C (1800C fan) or gas mark 6.

2. Combine the ingredients for the curry paste in a food processor and blend until smooth.

3. Strain the chickpeas and pour half of the tin onto a baking tray lined with parchment paper. Place the tofu and aubergine on the tray too. Drizzle over coconut oil with a sprinkle of the thai red curry powder and seseame seeds. Cook these in the pre-heated oven for 20 mins until the edges of the tofu are slightly browned.

4. Heat the coconut oil in a large frying pan over medium heat. Add the paste to the hot oil and cook for about 2 minutes continuously stirring.

5. Slowly pour and stir half the tin of coconut milk, to create a thick sauce. Then add the rest of the tin reduce the heat to a low heat and simmer for a further 3 minutes.

6. Add the chillis, lime leaves and basil. Stir in your caramelised tofu, aubergine, chickpeas and the remaining chickpeas in the tin to the curry sauce. Let the mixture come to a simmer on a medium to low heat. Allow it to cook for about 10 minutes, stirring occasionally.


7. Adjust the seasoning with salt and pepper to taste, until it's golden, glossy with a silky smooth consistency.

8. Serve with fluffy Thai jasmine rice.


Back to recipes