Eggplant Basil Thai Curry

Eggplant Basil Coconut Tofu Curry : Thai - The Lotus and the Artichoke

This recipe for Eggplant Basil Thai Curry is based on one of my favorite dishes from the takeaway Thai counter at the family-style, super authentic, sometimes dicey Boston Chinatown Eatery. I hear it has since closed, but my artist friends and I used to hang out there all the time in the 90s when we were doing the art studio loft thing in Boston downtown, working in Fort Point’s emerging web design studios, and in the days I was running Gallery Insekt, an experimental not-for-profit artspace.

In my travels in Thailand I had many excellent similar dishes with basil and eggplant, mostly in bustling Bangkok back alleys and on the then mostly-undiscovered paradise Ko Chang island. The coconut spin is actually my doing, making this sort of a hybrid dish with more classic Thai coconut curries.

I’ve also experimented with more tomato and no coconut milk. This results in more of a stir-fry and less of a creamy coconut curry. See what works for you! If unfamiliar with salting eggplant prior to cooking, I suggest looking it up online or in any comprehensive cookbook discussing vegetable cookery. Cooks have debated endlessly on whether or not salting eggplant is necessary. I learned the trick ages ago from my mother and stand by it. Using Asian aubergine is a way around it – they naturally have a milder, less bitter flavor. If you don’t like eggplant, it can be replaced with squash or zucchini.

Eggplant Basil Coconut Tofu Curry : Thai - The Lotus and the Artichoke

Aubergine-Basilikum-Thai-Curry

2-3 Portionen / Zubereitungszeit 45 Min.

  • 1 mittelgroße / 220 g Aubergine
  • 220 g Tofu
  • 3 EL Öl
  • 1 mittelgroße rote Zwiebel gehackt
  • 2 Knoblauchzehen feingehackt
  • 2 cm frischer Ingwer feingehackt
  • 1 TL Koriandersamen gemahlen
  • 1/2 TL rote Chiliflocken oder 1-2 rote oder grüne Chilischoten
  • 1 mittelgroße Tomate gehackt
  • 1 TL Tamarindpaste + 1/4 Tasse Wasser
  • 1 TL Sojasoße
  • 180 ml Kokosnussmilch
  • 1/2 TL Zucker
  • 1/4 – 1/2 TL Salz (+ mehr für das Salzen der Aubergine)
  • 1/2 Tasse frisches Basilikum gehackt (+ 3-4 Blätter zum Garnieren)
  • 1/4 Tasse Cashewnüsse leicht geröstet
  1. Aubergine vierteln und in Scheiben schneiden. Gut salzen und 10-20 Min. schwitzen lassen. Abspülen und trocken tupfen.
  2. Tofu pressen (überschüssige Flüssigkeit herausdrücken) und würfeln / in ca. 1 cm dicke Scheiben, Streifen oder Dreiecke schneiden.
  3. Öl in großem Topf oder Wok auf mittlerer Flamme erhitzen.
  4. Knoblauch, Zwiebel, Ingwer, Koriander und Chili 2 Min. anbraten.
  5. Aubergine und Tofu hinzugeben. Unter regelmäßigem Rühren ca. 5-8 Min. braten bis der Tofu goldbraun ist.
  6. Tomate und Sojasoße hinzufügen. 2 Min. braten und regelmäßig rühren.
  7. Tamarindenpaste und Wasser beigeben, gut mischen, zum Köcheln bringen und 2-3 Min. bei regelmäßigem Rühren köcheln lassen.
  8. Kokosnussmilch hinzufügen, erneut zum Kochen bringen, dann Hitze auf mittlere Flamme reduzieren. 5 Min. köcheln, dabei regelmäßig umrühren.
  9. Basilikum, Zucker und Salz hinzufügen, untermischen und weitere 4-5 Min. köcheln lassen.
  10. Mit Jasminreis servieren und gerösteten Cashewnüssen und Basilikumblättchen garnieren.

 

Thai : Eggplant Basil Coconut Tofu Curry process - The Lotus and the Artichoke  Thai : Eggplant Basil Coconut Tofu Curry process 2 - The Lotus and the Artichoke

Thai : Eggplant Basil Coconut Tofu Curry process 4 - The Lotus and the Artichoke  Thai : Eggplant Basil Coconut Tofu Curry process 3 - The Lotus and the Artichoke

Variationen:

Die Kokosnussmilch kannst du mit 1/2 Tasse Wasser und + 1/2 TL Maisstärke oder 2 Tomaten ersetzen. Für einen noch exotischeren Geschmack erweitere deine Gewürzmischung um etwas feingehacktes Zitronengras und 1/2 TL geschroteten schwarzen Pfeffer.

 Eggplant Basil Coconut Tofu Curry : Thai - The Lotus and the Artichoke

Thai : Eggplant Basil Coconut Tofu Curry process - The Lotus and the Artichoke  Thai : Eggplant Basil Coconut Tofu Curry process 2 - The Lotus and the Artichoke

Thai : Eggplant Basil Coconut Tofu Curry process 4 - The Lotus and the Artichoke  Thai : Eggplant Basil Coconut Tofu Curry process 3 - The Lotus and the Artichoke

Eggplant Basil Thai Curry – with Tofu & Coconut

serves 2-3 / time 45 min

 1 medium / 220 g eggplant (aubergine)
8 oz / 220 g extra firm tofu
3 Tbs oil
1 medium red onion chopped
1 or 2 cloves garlic finely chopped
1 inch / 2 cm fresh ginger peeled, finely chopped
1 tspn coriander seed ground
1/2 tspn red chili flakes or 1-2 red or green chilis
1 medium tomato chopped
1 Tbs tamarind paste + 1/4 cup water
1 tspn soy sauce or tamari
3/4 cup / 6 oz / 180 ml coconut milk
1/2 tspn sugar
1/4 – 1/2 tspn salt (+ more to salt eggplant)
1/2 cup fresh basil chopped (+ 3-4 leaves for garnish)
1/4 cup cashews lightly toasted

  1. Cut eggplant in quarters lengthwise and slice. Salt well and sweat for 10-20 min. Rinse and dry.
  2. Press tofu (to remove extra moisture) and cut into cubes, square, strips, or triangles about 1 cm thick.
  3. Heat oil in a large pot or wok on medium high.
  4. Fry garlic, onion, ginger, coriander, chili for 2 min.
  5. Add eggplant and tofu, fry, stirring regularly, until golden brown, about 5-8 min.
  6. Add tomato, soy sauce, fry, mixing regularly, 2 min.
  7. Add tamarind paste and water, mix well, bring to boil, cook stirring regularly for 2-3 min.
  8. Add coconut milk, return to boil, reduce heat to medium. Stir regularly, cook for 5 min.
  9. Add basil, sugar, salt, mix and simmer for 4-5 min.
  10. Serve with jasmine rice, garnish with toasted cashews and basil leaf.

Variations:
Replace coconut milk with 1/2 cup water + 1/2 tspn cornstarch or use 2 tomatoes. Chopped lemongrass and 1/2 tspn ground black pepper may be added to spices for stronger flavor.

 Eggplant Basil Coconut Tofu Curry : Thai - The Lotus and the Artichoke

11 thoughts on “Eggplant Basil Thai Curry

  1. I’ve just discovered your site and, as a rabid carnivore, I have to say that your recipes look DELICIOUS! This is one that I can definitely try here in Korea.

    • Hey Tom! Thanks for the visit and words. Man of meats or not, all are welcome. Especially ambitious world travelers / overseas expats like yourself :) When you try the eggplant basil do let me know how it goes. I was just back over at your site… apparently we have the same birthday!!

  2. As a eggplant and curry lover I just hit the jackpot with this recipe! I used tempeh instead of tofu and added a bit more chili flakes- and it was delicious! I’ll definitely cook that again (after trying the Mac & Cheeze Forest, Gobi Tika, Bengan Bhartha…….) :)

    • Wonderful! I love swapping out tempeh for tofu! It’s like a Malaysian / Indonesian spin on an otherwise Thai or Chinese veg dish. Can’t wait to hear about your experiences with the other recipes, too, Ulrike! Danke!

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  5. I tried this recipe, with slight variations like I put capsicum and didnt use tofu (I didnt have it in hand.). It came out very well. Thanks for the recipe. This is the first Thai recipe that I tried cooking.

  6. Tried this recipe and loved it! We tweaked it a bit and it turned out great!
    Instead of just coriander we used a pre-made indian curry (mixing cultures makes the best food!) We also didn’t sweat the eggplant because we were using mini Japanese eggplants from our farmers market. And, we added a tablespoon of fish sauce, subtle but adds great depth to the recipe. Wonderful!

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