Thai Red Curry with Eggplant and Sweet Peppers Recipe
[ see recipe VIDEO below ] A one pot simple weeknight Thai Red Curry with Eggplant and Sweet Peppers comes together in about 30 minutes and is freezer friendly. It's made in one pot with zesty prepared red curry paste and coconut milk. Make yours with tofu or chickpeas! This recipe is vegetarian, vegan and gluten free.
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Ingredients
Instructions
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Continue Reading at Vanillaandbean →Chef's Notes
*Chickpea option! Use 1 1/2 C (248g) of cooked chickpeas instead of tofu. Simply stir in the chickpeas when the tofu is called for in the recipe. You can use home cooked chickpeas or canned. Rinse and drain before adding them.
**If time permits, freeze the tofu when you bring it home from the store. Something magical happens in the freezer. Thaw it in the refrigerator overnight, before use. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
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Reviews from the Original Source
Just tried this recipe and it turned out terrific. Good enough that my picky husband had seconds! I went straight to the recipe without the suggestions before the recipe. Wondered a bit about what size to cut the peppers, but decided to just go with the flow and cut them into 1 inch cubes. Worked fine. Didn't have any Thai basil but used cilantro from the garden.
Excellent! If blazingly hot is not your thing, it's worth taking time to balance out the taste with fish sauce, sugar, citrus, soy sauce.
AMAZING, so warming and unctuous.
Made it tonight. Was a bit short on eggplants so added choko and some sliced mushrooms. Also didn't have chickpeas (which I always have!!) so used cannelini beans and used fresh red chilli at the end. Delish!
Made this last night and the family loved it. I didn't have tamari so instead I added in some doenjang along with the red curry paste to give it that umami flavor. I know this is not at all authentic but it worked really well! :)
oops, Heather B forgot to give stars! 5!
This was a pretty easy recipe to pull together. It's a good idea to prep all ingredients beforehand. There were no instructions on how to cut the onions so I sliced them 1/4" thick wedges. I did not have tamari so I substituted soy sauce and used 1/2 the amount. I could have used more. Next time i will make sure I have tamari as I found there was something lacking and maybe the substitute was to blame. I would air or pan-fry the tofu next time, and maybe use soft tofu instead. I found the tofu lacked any flavour, here. My husband really enjoyed it. I feel like there is potential with a few tweaks so I gave it a four. I will try this again.
This has become a family favourite! I love using the Japanese eggplant, it’s a great way to use a vegetable that is not in my repertoire:).
I also appreciate that the recipe doesn’t call for 20+ exotic items!
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