Eggplant and Tofu Red Curry

On occasion my husband and I enjoy a meal that's just for us. I can have it on the table with a glass of wine in less than 10 minutes!
tofu and eggplant red curry
Ingredients
  • 500g regular tofu (I use Macro Classic Tofu regular)
  • 2 tbsp red curry paste (I used the Aldi paste but normally buy Maesri red curry paste and highly recommend it)
  • 1 large eggplant cut into small cubes (around 1.5cm x 1.5cm)
  • 1 cup vegetables (I used frozen broccoli and beans)
  • 1 can coconut milk
  • 2 bundles of egg noodles (I use Pandaroo thin egg noodles)
  • 1 tbsp cooking oil
  • Fried shallots to garnish (optional)
Method
  1. Heat oil in large skillet on medium-high heat. Add eggplant and cook for 2-3 minutes until it starts to soften and brown.
  2. Add red curry paste, cook 30 seconds. Add coconut milk. Bring to boil, add remaining vegetables. Cook for 5 minutes until eggplant is soft and remaining vegetables are cooked through.
  3. In the meantime cook the noodles as per the packet instructions.
  4. Drain tofu and cut into cubes, add to curry and cook for 2 minutes. Try not to stir it too much to avoid breaking up the tofu.
  5. Serve alongside noodles and sprinkle with fried shallots if using.

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Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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