Thai Panang Curry With Baby Eggplants And Tofu Recipes
GREEN CURRY WITH CHICKEN AND BABY EGGPLANTS
Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian)
Provided by hannahactually
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
- Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
- Add the eggplants and cook on very low heat until just done, about 2 minutes.
- Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
Nutrition Facts : Calories 657.8, Fat 41.5, SaturatedFat 27.5, Cholesterol 79.9, Sodium 2961.6, Carbohydrate 42.9, Fiber 15.6, Sugar 21, Protein 36
THAI EGGPLANT CURRY WITH TOFU
I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.
Provided by lilofrance
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
- Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
- Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g
THAI PANANG CURRY WITH BABY EGGPLANTS AND TOFU
A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us. :) Serve with rice.
Provided by Pink Manta
Categories Thai Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
- Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.
- Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 72.4 g, Fat 21.1 g, Fiber 38.9 g, Protein 17.7 g, SaturatedFat 10 g, Sodium 185 mg, Sugar 29 g
TOFU AND EGGPLANT GREEN CURRY
This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.
Provided by hello
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
- Slice shallots into thin rings. Season with salt and cayenne pepper.
- Lightly dust with cornstarch and fry until crispy. Set aside.
- Combine all ingredients for the curry paste in a food processor and pulse until smooth.
- Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
- Add in vegetable stock into the pan to deglaze.
- Add in coconut cream and eggplant. Cook until the eggplant is tender.
- Add in tofu and heat for about a minute.
- Season to taste with salt or fish sauce.
- Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8
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Coat a large skillet with vegetable oil and place over medium heat. Arrange eggplant strips in a single layer. Cook until browned on each side, about 3 minutes per side. Transfer eggplant to saucepan with coconut milk and curry. Add onion. Bring to a simmer. Allow to simmer over low heat for about 10 minutes, while you prepare your tofu.
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Thus for you personally housewives, create scrumptious, delicious and wholesome dishes. Recipes or menu for Thai Panang Curry with Baby Eggplants and Tofu, you've determined it, listed below are available thousands of delicious food selection food, the Thai Panang Curry with Baby Eggplants and Tofu recipes is among the favorite menus with this ...
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