Thai Curry with Eggplant, Green Beans and Tofu in Coconut Milk Recipe
This vegetarian curry with eggplant, green beans and tofu is creamy, aromatic and filling. In Thailand, dishes like this often appear at home as a quick way to use up vegetables from the fridge. Served with jasmine rice, it’s a bit like a thick vegetable stew, but with a distinct coconut-and-herb character.
This curry shows how Thai cooking can bring out deep flavor from simple vegetables and tofu using curry paste, coconut milk and fresh herbs. The eggplant soaks up the sauce like a sponge, the beans add crunch, and the tofu makes the dish satisfying without any meat. The result is something between a vegetable stew and an aromatic one-pot Thai comfort food.
Chef's tips
Sear the eggplant over fairly high heat until lightly browned – that way it won’t be spongy and watery in the sauce. Always briefly fry the curry paste in oil before adding the coconut milk, as this releases the aroma of the spices; just be careful not to burn it, or it will turn bitter. It’s also worth pressing the tofu beforehand to remove excess water and browning it gently so it doesn’t fall apart in the curry.
How to serve
Serve the curry with hot jasmine or brown rice, which soaks up the sauce beautifully – perfect for a calm, homey midweek dinner. For a contrast of flavors, add a simple cucumber salad with lime and a little sugar to refresh the palate. It also makes a great lunchbox dish – the sauce develops even more flavor after a night in the fridge.
Ingredients
- firm natural tofu firm, drained - 300 g
- eggplant medium, cut into cubes - 1 piece
- green beans fresh or frozen, cut into 3–4 cm pieces - 150 g
- coconut milk - 400 ml
- water or vegetable stock - 200 ml
- curry paste (red or green) adjust the amount to the heat of the paste - 2 tablespoons
- soy sauce or fish sauce if it doesn’t need to be vegan - 2 tablespoons
- cane sugar or brown sugar - 1 tablespoon
- oil for frying - 2 tablespoons
- bell pepper cut into strips - 0.5 piece
- Thai basil or regular basil leaves torn - 1 handful
- lime juice added at the end - 1.5 tablespoons
- jasmine rice dry, to cook separately - 240 g
Preparation
- Wrap the tofu in paper towel, gently press with your hand and set aside for a few minutes to remove excess water. Then cut into cubes about 2 cm.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently, until golden and slightly crispy on all sides. Transfer the tofu to a plate.
- In the same pan, add the second tablespoon of oil. Add the curry paste and fry for 1–2 minutes over medium heat, stirring constantly, until it becomes very fragrant and slightly foamy.
- Pour in the coconut milk and water or stock. Stir well so the curry paste combines with the liquid. Bring to a gentle boil.
- Add the eggplant cubes and green beans. Cook for 10–12 minutes over medium heat, until the eggplant is soft and the beans are cooked but still slightly firm.
- Add soy sauce, cane sugar and the bell pepper strips. Stir and cook for another 3–4 minutes.
- Finally, add the fried tofu and lime juice. Gently stir and cook for another 2–3 minutes so the tofu absorbs some of the sauce.
- Remove the curry from the heat, add the basil leaves and stir lightly. Serve hot with cooked jasmine rice.
Storage
Keep the cooled curry in an airtight container in the fridge for up to 2–3 days. The flavors deepen overnight, so it’s great for lunch the next day. Reheat gently in a saucepan, adding a little water or coconut milk if the sauce has thickened too much.
