Thai Panang Curry with Baby Eggplants and Tofu

This Thai Panang Curry is a flavorful and aromatic dish made with baby eggplants, tofu, and a rich Panang curry paste. It is a perfect combination of spicy, sweet, and tangy flavors. This recipe takes about 30 minutes to prepare and is suitable for vegetarians and vegans. It is a popular Thai dish that can be enjoyed with steamed rice or noodles.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons Panang curry paste
• 1 cup coconut milk
• 1 cup vegetable broth
• 8 baby eggplants, halved
• 12 oz firm tofu, cubed
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves, torn

Directions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Stir in the Panang curry paste and cook for an additional minute.
4. Pour in the coconut milk and vegetable broth, and stir well to combine.
5. Add the baby eggplants and tofu to the skillet, and simmer for about 15 minutes, until the eggplants are tender.
6. Stir in the soy sauce, brown sugar, and lime juice. Adjust the seasoning according to your taste.
7. Remove the skillet from heat and garnish with torn fresh basil leaves.
8. Serve the Thai Panang Curry with steamed rice or noodles.

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