Thai Tofu Red Curry

• 1 1/2 cups coconut mill
• 1/2 cup Thai red curry paste
• 1/2 cup coconut cream
• 10 fresh curry leaves roughly torn
• 3/4 eggplant large, roughly chopped
• 400 grams fresh tofu
• 150 grams pineapple cut into 2cm pieces
• 10 tomatoes cherry, tomatoes, chopped in half
• 1/2 cup red seedless grapes sliced in half
• 1/2 cup thai basil leaves
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce vegetarian mushroom
• 1 pinch salt
• 1 tablespoon caster sugar
• jasmine rice Steamed, to serve

1. Heat up 2 tbs of vegetable oil in a nonstick frypan on medium heat
2. While it is heating, cut the tofu into medium sized cubes
3. Place the cubes into the heated frypan and let cook on each side for around 3-4 minutes till lightly browned with some dark brown patches
4. Put aside, and set a large wok/frypan on medium-high heat.
5. Heat 1/4 cup of the coconut milk in it for 3-5 minutes or till the oil separates from the milk. Add the curry paste, and stir through till fragrant and roasted.
6. Add the remaining coconut milk and cream, bringing the mixture to boil. Add in the curry leaves and eggplant.
7. Cook this mixture for 3-5 minutes (I kept the moisture in by covering the top of the wok) or till the eggplant has softened.
8. Add the remaining ingredients (tofu, thai basil leaves, pineapple tomato, grapes, caster sugar, sauces, salt) and cook for 3-5 minutes longer.
9. Serve with steamed rice and try not to eat the entire curry in one serving!

coconut mill, red curry, coconut cream, curry, eggplant large, fresh tofu, pineapple, tomatoes, red seedless grapes, thai basil, soy sauce, oyster sauce vegetarian, salt, caster sugar, jasmine rice

Taken from www.yummly.com/recipe/Thai-Tofu-Red-Curry-1674450 (may not work)