Quick & Easy

Tofu and thai eggplant massaman curry

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.
tofu and thai eggplant massaman curry



1.Make massaman curry paste. Dry-fry spices in small frying pan, stirring, until fragrant. Blend or process spices and remaining ingredients until mixture forms a smooth paste.
2.Heat oil in large saucepan; cook curry paste, stirring, until fragrant. Add milk, stock, eggplants and potato; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until potato is tender and sauce has thickened slightly.
3.Add tofu, sugar and juice; stir until tofu is heated through.
4.Divide curry among serving plates; top with coriander. Serve with steamed jasmine rice, if desired.

Thai eggplants, golf-ball size and pale green in colour traced with white, look like a small unripe tomato and are very popular in Thai and Vietnamese cooking.


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