Red Thai Curry with Eggplant and Tofu

Posted: October 30th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry

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tofu

1 13.5- to 14-oz. can coconut milk

1/4 cup red curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

1 lb. extra-firm tofu, drained and cut into bite-size pieces

3/4 cup chopped bok choy (2-inch pieces)

3/4 cup halved cherry tomatoes

3/4 cup bite-size Japanese or Chinese eggplant pieces

3/4 cup stemmed, halved or quartered shiitake mushrooms

3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the eggplant and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the tofu and shiitakes and continue to simmer. After another 2 minutes, add the bok choy and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the whole lime leaves or tell your guests to eat around them. Garnish with the basil and red chiles.

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