Thai Panang Tofu Braise with Aubergine, Bamboo Shoots & Basil
Thai red curry braise of tofu and aubergine in coconut milk with red curry paste, vegetable stock, bamboo shoots and Thai basil.
- 400 g firm tofu block
- 250 g aubergine
- 200 g tinned bamboo shoots
- 200 ml coconut milk
- 30 g red curry paste
- 100 ml vegetable stock
- 20 ml lime juice
- 2 tsp fish sauce (or soy sauce)
- 8 g palm sugar (or brown sugar)
- 20 g Thai basil leaves
- 2 tbsp vegetable oil
- 2 whole garlic clove
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Dice aubergine into 2cm chunks. Mince garlic.
- Step 3
Heat oil in a large pan or wok over medium-high heat. Add garlic and fry for 30 seconds until fragrant.
- Step 4
Add curry paste and fry for 1–2 minutes, stirring constantly, until darkened and aromatic.
- Step 5
Pour in coconut milk and vegetable stock, stir well to combine. Bring to a gentle simmer.
- Step 6
Add aubergine chunks and tofu cubes. Simmer for 12–15 minutes until aubergine is tender.
- Step 7
Drain and add bamboo shoots, simmer for a further 3 minutes.
- Step 8
Stir in lime juice, fish sauce and palm sugar. Taste and adjust seasoning as needed.
- Step 9
Remove from heat, tear in fresh Thai basil leaves, stir gently.
- Step 10
Serve in bowls with jasmine rice on the side.
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