This popular fragrant curry dish can be made anywhere from mild to red-hot (just adjust the red curry paste to your liking). Every bite is full of flavour, especially since tofu readily absorbs the sauce it is cooked with.
Courtesy of Sunrise Soya Foods.
Heat a large heavy skillet or wok over medium-high heat until hot. Add oil, shallots, tofu and eggplant. Stir-fry until eggplant is tender.
Add curry paste, ginger and coconut milk. Stir and bring to a boil for 1 minute.
Add fish sauce and sugar. Stir until sugar dissolves.
Add peppers and kaffir lime leaves (or lime zest). Toss gently, lower heat and allow to simmer for 5 minutes.
Add basil leaves and cook until basil leaves begin to wilt. Serve immediately with steamed rice or cooked rice noodles.