Vietnamese Eggplant Curry

This one comes from one of VEGGI’s CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking.



  • 3 tablespoons peanut or canola oil
  • 1.5 lb long eggplant, cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon thai fish sauce
  • 1 can unsweetened condensed milk
  • 1 cup vegetable or chicken broth
  • 1 lb tofu cut into chunks
  • 1 tablespoon lime juice
  • salt and pepper

Warm peanut oil in small dutch oven. Add eggplant and saute until golden, about 4-5 minutes. Stir in garlic and saute for additional 30 seconds. Stir in curry paste and fish sauce, then coconut milk, broth, and lime juice. Add tofu, cover, and reduce heat. Simmer until eggplant and tofu are soft, 20-25 minutes.

Add salt and pepper to liking.

Servings: 4-6

Time: 30 minutes

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