Thai Red Curry with Tofu and Aubergine

Ingredients

• 400 g firm tofu, pressed and cubed
• 1 aubergine, cut into chunks
• 3 tbsp gluten-free Thai red curry paste
• 400 ml coconut milk
• 2 tbsp gluten-free soy sauce (tamari)
• 4 lime leaves (kaffir)
• 1 red pepper, sliced
• 2 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat 1 tbsp coconut oil in a wok, fry the tofu cubes until golden on all sides, then remove and set aside.

3. 3

   Add the remaining oil to the wok, fry the red curry paste for 1 minute, then add the aubergine and pepper, stir-frying for 3 minutes.

4. 4

   Pour in the coconut milk and add the lime leaves. Simmer for 10 minutes until the aubergine is soft.

5. 5

   Return the tofu, add the tamari and simmer for a further 3 minutes.

6. 6

   Discard the lime leaves and serve over jasmine rice.