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.
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.
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