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
4
55M

Ingredients

Method

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.

Note

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