Ingredients with Measurements:
- 1 block of dried pot tofu (200g)
- 2 medium-sized eggplants, cut into cubes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 1 can of coconut milk (400ml)
- 2 tbsp of red curry paste
- 1 tbsp of vegetable oil
- 1 tbsp of soy sauce
- 1 tbsp of brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried pot tofu in hot water for 10 minutes. Drain and cut into bite-sized cubes.
2. Heat the vegetable oil in a large pot or wok over medium-high heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger to the pot and stir for 1 minute.
4. Add the red curry paste to the pot and stir for another minute.
5. Add the cubed eggplants and stir until they are coated with the curry paste.
6. Pour in the can of coconut milk and stir well.
7. Add the cubed dried pot tofu to the pot and stir gently.
8. Add the soy sauce and brown sugar to the pot and stir well.
9. Reduce the heat to low and let the curry simmer for 20-25 minutes or until the eggplants are tender.
10. Add the lime juice to the pot and stir well.
11. Season with salt and pepper to taste.
12. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 20g
Protein: 10g
Sodium: 580mg
Sugar: 10g
Fiber: 6g
Substitutions for ingredients:
- Dried pot tofu can be substituted with firm tofu or tempeh.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
- Lime juice can be substituted with lemon juice or tamarind paste.
Variations:
- Add other vegetables such as bell peppers, zucchini, or mushrooms.
- Add protein such as chicken, shrimp, or chickpeas.
- Use different types of curry paste for different flavors.
Tips and tricks:
- Soaking the dried pot tofu in hot water helps to soften it and remove any excess salt.
- Cut the eggplants into small cubes to ensure they cook evenly.
- Adjust the amount of curry paste according to your preferred level of spiciness.
- Add more coconut milk if the curry is too thick.
- Serve the curry with rice or naan bread.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too spicy, add more coconut milk or sugar to balance the flavors.
- If the eggplants are not cooked through, simmer the curry for a few more minutes.
Food safety advice:
Make sure to cook the curry until the eggplants are tender and the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Thai, Indian, and Indonesian cuisine. It typically consists of a mixture of spices, vegetables, and protein cooked in a sauce.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a spicy and savory flavor from the red curry paste. The eggplants add a soft and tender texture to the dish, while the dried pot tofu provides a chewy and salty contrast.
Serving suggestions:
Serve the curry hot with rice or naan bread for a complete meal.
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