This delicious coconut curry combines one of my favorite late summer vegetables, the fairytale eggplant, with tofu, onions, and peas in a spicy green curry sauce. Thanks to ready-made Thai curry paste and canned coconut milk, it's a feast that is quick enough to throw together on a weeknight.
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Green curry with eggplant and peas
3 T coconut oil
1 medium sweet onion, sliced
1 pound fairytale eggplant, cubed (OR 1 lb regular globe eggplant, cubed)
12 oz extra firm tofu (I like nigari style), pressed of excess water and cubed
1 1/2 T green curry paste
1 can coconut milk
1-2 T fish sauce
1 T Sucanat (or sugar)
8 oz buckwheat noodles
1/4 cup cilantro leaves, chopped
Preheat oven to 425ºF
Toss 1 T coconut oil with cubed eggplant. Place on parchment lined baking sheet and bake for 15-20 minutes, or until the eggplant is golden brown and tender. Set aside.
Heat 1 1/2 T coconut oil in a large saute pan over medium-high heat.
Add cubed tofu. Do not toss tofu immediately. Instead, allow tofu to remain on each side for 3-5 minutes, until golden brown. Repeat for remaining sides, about 10-15 minutes total. Set aside.
Add remaining 1/2 T oil to pan. Add onions and saute 5-7 minutes, or until they are barely crisp-tender. Add curry paste and coconut milk to same saute pan. Mix well and allow to simmer for 5-6 minutes. Add sugar and fish sauce, stirring until sugar is dissolved. Simmer for 10-12 minutes, or until flavors have blended.
While the curry simmers, put 4 quarts of water on to boil.
When water boils, add rice noodles. Turn off heat and allow noodles to cook for 5-6 minutes (or according to the package instructions). Drain. Add noodles to curry, along with reserved tofu, eggplant, and peas. Toss to combine. Allow to remain on the flame until heated through.
Sprinkle with cilantro and and serve.