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Thai Red Curry Eggplant and Tofu

Looking for a light and flavor-packed dinner? You’ve just found it!

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
230 calories per serving


> 1 tbsp olive oil
> 1 medium eggplant, cut into 1-inch cubes (about 1 lb)
> 1 (14 oz) block extra-firm tofu
> 1 tbsp Thai red curry paste
> 1 (13.6 oz can light coconut milk


Preheat a large Dutch oven or pot over medium-high heat. Add a splash of olive oil, and the cubed eggplant. Cook stirring occasionally for 2 min., or until eggplant is lightly browned.
Add the tofu and red curry paste. Continue cooking for 2 min., stirring occasionally.
Add the coconut milk, and bring liquid to a boil. Reduce heat to medium and simmer for 3 min. Remove from heat and divide among 4 bowls.


Garnish with fresh basil.

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