IE 11 is not supported. For an optimal experience visit our site on another browser.

Green Curry with Tofu, Eggplant and Rice Cakes

Cook Time:
45 mins
Prep Time:
30 mins
Servings:
6
RATE THIS RECIPE
(10)

Chef notes

Thai and Mauritian food are not that far apart so I totally gravitate towards Thai cuisine. Idli (aka rice cakes) are no longer just a South Indian favorite, they are loved and can be found just about anywhere in India. In Mauritius, we make these sweet but I have stolen the traditional recipe as it goes perfectly with this curry.

Technique Tip: Buy the rice cakes from frozen, as they take time to make from scratch.

Swap Option: If you can't find vegan shrimp paste, use red miso — you will still achieve a tasty end result.

Ingredients

  • 1 (16-ounce) package extra-firm tofu, diced 1/2-inch thick
  • 2 tablespoon Old Bay seasoning
  • 4 tablespoon cornstarch
  • 4 tablespoons neutral oil, such as coconut or vegetable oil, divided
  • 1 medium white onion, peeled and thinly sliced
  • 1/2 teaspoon methi (fenugreek) powder
  • 1 tablespoon fresh thyme leaves, chopped
  • 6 curry leaves
  • 3 tablespoons green curry powder
  • 2 tomatoes, finely diced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tablespoon vegan fish sauce
  • 1 tablespoon vegan shrimp paste
  • 2 cups full-fat coconut milk
  • 4 eggplants, diced (mixture of Thai and Indian eggplants)
  • 12 frozen rice cakes
  • chopped sweet Thai basil, for garnish
  • chopped fresh cilantro, for garnish
  • lime wedges, for garnish
  • unsweetened shredded coconut, for garnish
  • sliced green chiles, for garnish

Preparation

1.

Coat tofu cubes with Old Bay and cornstarch. In a skillet set over medium heat, add 2 tablespoons of neutral oil. Add tofu and fry until crispy and golden brown, flipping halfway through, about 3 minutes per side. Remove from pan and set aside.

2.

In the same skillet, heat 2 tablespoons of neutral oil. Add sliced onion, methi powder, thyme leaves and curry leaves, and cook for 2 minutes.

3.

In a small bowl, combine green curry powder with 1/4 cup warm water so that it forms a paste. Add curry to the onion-herb mixture and stir to combine. Add the tomatoes, ginger paste, garlic paste, vegan fish sauce, vegan shrimp paste and coconut milk. Cover and cook on medium heat until the tomatoes are tender, about 15 minutes. Add water as needed. Add the fried tofu and eggplant, and simmer for 10 minutes.

4.

Meanwhile, steam the rice cakes according to package instructions.

5.

Remove eggplant and tofu curry from heat and assemble. Top rice cakes with the eggplant and tofu curry, plus Thai basil, cilantro, a squeeze of lime juice, a sprinkle of coconut and fresh green chiles.