Filed Under: saute, Side, Under 20 Mins, Vegetables, vietnamese

Thai Coconut with Japanese Eggplant

This Thai coconut dish just got creamier with a little help from Pete's Tofu's medium firm tofu. Adding soy to one meal a week is effortless and adds texture and flavor making even your favorites taste better

April 8th, 2012

Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Sunrise Medium-Firm Tofu (1-inch cubes)
  • 2 shallots, diced
  • 2 stalks lemongrass (bottom inch sliced)
  • 2 tablespoons tbsp yellow curry paste
  • 2 Japanese eggplant, sliced
  • 1 can coconut milk
  • ½ cup Thai basil
  • ½ lime, juiced
Directions
  1. After 1–2 minutes, add ¼ cup of coconut milk.

  2. Add tofu and eggplant, and continue to fry until eggplant begins to soften.

  3. Add remaining coconut milk and turn up heat.

  4. When coconut milk begins to thicken, add Thai basil and lime juice.

  5. Check seasoning and serve.

Thai Coconut with Japanese Eggplant
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