Thai Red Curry Noodles with Eggplant and Tofu
Ingredients
- 350 grams noodles
- 2 aubergines
- 1 large bok choy or 300 grams mini bok choy
- 400 grams tofu
- 2 teaspoons sambal
- 2 tablespoons soy sauce
- 1/2 fresh chili pepper
- 1 cm fresh ginger
- 2 tablespoons Thai red curry paste
- A handful fresh Thai basil
- 2 cans coconut milk
- 1 red onion
- Sunflower oil
Preparation
Bring water to the boil for the noodles.
Combine the tofu cubes with the sambal and soy sauce in a bowl and let marinate.
Heat the oil in a large wok and fry the red onion, ginger and chili pepper.
After a few minutes, add the Thai curry paste and stir in the eggplant.
Bake briefly and add the stalks of the bok choy.
Bake for a few minutes and then add the coconut milk.
Simmer for a few minutes and add the bok choy leaves, the fresh Thai basil and the mushrooms.
Let it simmer for a few minutes and in the meantime cook the noodles according to the instructions on the package.
Fry the tofu cubes in a frying pan with some sunflower oil on medium heat.
Serve the cooked noodles with the red curry and the tofu cubes.
Substitutions
Shanghai Pak Choi is really just mini pak choi and can be replaced with normal pak choi.
Enoki mushrooms can be replaced by other mushrooms, such as oyster mushrooms.
Thai rice noodles can be replaced with any noodles you like, including regular noodles.
Fresh Thai basil can be replaced by fresh coriander or omitted.