Thai red curry with tofu

Ingredients

For 4 portions

• 🌾 400g tofu
• 🥥 400ml coconut milk, canned
• 🥣 3 Tbsp curry paste
• 🍆 1 whole aubergine
• 🥬 200g pak choi
• 🌶️ 1 small red chilli peppers
• 🥣 1 Tbsp soy sauce
• 🍚 1 Tsp sugar
• 🍋 1 Tbsp lime juice
• 🏺 1 Tbsp sunflower oil
• 🌿 1 Tbsp fresh coriander
• 🍚 300g rice (dry)

Method

1. Cook the rice according to the packet and keep warm.
2. Press the tofu if needed, then cut into 2 cm cubes. Cut the aubergine into chunks. Heat the sunflower oil in a large frying pan or wok over medium-high heat and fry the tofu until golden on most sides (5–7 minutes). Remove and set aside.
3. In the same pan, fry the red curry paste for 1 minute until fragrant, stirring constantly.
4. Pour in the coconut milk and bring to a gentle simmer. Add the aubergine and cook for 6–8 minutes until softening. Add the pak choi and cook for another 2–3 minutes until wilted.
5. Return the tofu to the pan. Stir in the soy sauce, sugar and lime juice. Simmer for another 1–2 minutes so the tofu warms through and the sauce thickens slightly.
6. Taste and adjust seasoning. Serve the curry over the rice, topped with sliced red chilli and fresh coriander.