Thai Panang Curry with Baby Eggplants and Tofu The Best Recipes
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Thai Panang Curry with Baby Eggplants and Tofu |
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.
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
Instructions :
Prep : 20M | Cook : 6 M | Ready in : 45M |
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Notes :
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