Thai-Inspired Coconut Curry with Tofu and Baby Eggplants

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy coconut curry simmered with tender tofu cubes and baby eggplants, infused with fragrant Thai spices and fresh basil. This Thai-inspired vegan recipe (gluten free), ready in about 35 minutes, pairs firm tofu, baby eggplants, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Halve 10 small baby eggplants lengthwise.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and slightly crispy on all sides.
  3. Step 3: Remove tofu and in the same skillet sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to release aromas.
  4. Step 4: Pour in 1 can (14 oz) coconut milk, stirring to combine with curry paste. Add halved baby eggplants, 1 tbsp fish sauce, and 1 tbsp brown sugar.
  5. Step 5: Simmer for 10-12 minutes until eggplants are tender and the sauce thickens slightly. Return tofu to the pan and stir gently to coat.
  6. Step 6: Turn off heat and stir in 1/4 cup fresh Thai basil leaves and 1 tbsp lime juice to brighten the flavors before serving.

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