Thai Panang Curry With Baby Eggplants And Tofu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté the Panang curry paste until fragrant.
• STEP 2.Add the coconut milk and bring it to a simmer.
• STEP 3.Add the baby eggplants and tofu, and cook until the eggplants are tender.
• STEP 4.Season with fish sauce, sugar, and lime juice to taste.
• STEP 5.Garnish with fresh basil leaves and serve hot over steamed rice.

Cooking Tips

• You can adjust the amount of Panang curry paste according to your spice preference.
• If you can't find baby eggplants, you can use regular eggplants and cut them into small pieces.
• For a creamier curry, you can add a tablespoon of peanut butter to the sauce.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Thai Panang Curry with steamed rice or noodles for a complete meal.