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coconut mill Red Curry coconut cream Curry eggplant large fresh tofu pineapple tomatoes red seedless grapes thai basil soy sauce oyster sauce vegetarian salt caster sugar Jasmine rice
Viewed: 83 - Published at: 3 years agoIngredients
- 1 1/2 cups coconut mill
- 1/2 cup Thai red curry paste
- 1/2 cup coconut cream
- 10 fresh curry leaves roughly torn
- 3/4 eggplant large, roughly chopped
- 400 grams fresh tofu
- 150 grams pineapple cut into 2cm pieces
- 10 tomatoes cherry, tomatoes, chopped in half
- 1/2 cup red seedless grapes sliced in half
- 1/2 cup thai basil leaves
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce vegetarian mushroom
- 1 pinch salt
- 1 tablespoon caster sugar
- jasmine rice Steamed, to serve
Method
- Heat up 2 tbs of vegetable oil in a nonstick frypan on medium heat
- While it is heating, cut the tofu into medium sized cubes
- Place the cubes into the heated frypan and let cook on each side for around 3-4 minutes till lightly browned with some dark brown patches
- Put aside, and set a large wok/frypan on medium-high heat.
- Heat 1/4 cup of the coconut milk in it for 3-5 minutes or till the oil separates from the milk. Add the curry paste, and stir through till fragrant and roasted.
- Add the remaining coconut milk and cream, bringing the mixture to boil. Add in the curry leaves and eggplant.
- Cook this mixture for 3-5 minutes (I kept the moisture in by covering the top of the wok) or till the eggplant has softened.
- Add the remaining ingredients (tofu, thai basil leaves, pineapple tomato, grapes, caster sugar, sauces, salt) and cook for 3-5 minutes longer.
- Serve with steamed rice and try not to eat the entire curry in one serving!
