Red Thai Curry with Eggplant Recipe | Vegetarian Times Skip to main content

Red Thai Curry with Eggplant

This delectable version of Thai curry is made with "lite" coconut milk, which has the same flavor but one-third the calories and one-third the fat than regular coconut milk. For a milder taste, substitute green or yellow Thai curry paste for the red, or reduce the amount of red curry paste to 1 tablespoon. This curry is excellent on its own or spooned over basmati rice.



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2 Tbs. packed dark brown sugar
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1 Tbs. rice vinegar
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1 Tbs. tamari or soy sauce
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1 tsp. salt
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10-oz. pkg. frozen peas
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1 medium red bell pepper, cut into thin strips
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12-oz. pkg. extra-firm tofu
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2 (14-oz.) cans lite coconut milk
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2 Tbs. red Thai curry paste
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1 large onion, chopped
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1 medium eggplant (1 ½ lbs.), cut into 1-inch cubes


  1. Wrap tofu in several layers of paper towels. Place in colander in sink. Set plate on top of wrapped tofu, then weigh down with large, heavy can (such as a can of tomatoes). Let stand at least 20 minutes.
  2. Meanwhile, shake cans of coconut milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
  3. Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  4. Unwrap tofu and cut into bite-size cubes. Add to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 minutes. Add peas and warm through, 1 to 2 minutes. Serve hot.

Nutrition Information: 

9 g
Total Fat: 
13 g
Saturated Fat: 
4 g
28 g
489 mg
5 g
8 servings

Comments on this Recipe

They kids and I loved it. I only had one can of coconut milk (full fat)so I used that. I was also out of peas and tofu. I substituted edamame for both. It worked well. I'll make it again

Good flavor- like Cindy, i only used 1 can of low fat coconut milk - i would def double the curry paste, sugar, etc if using 2 cans (or else would be bland). I also added some cayenne pepper/hot sauce for kick. I added a large diced carrot (had no peas!). Its great over rice, and a welcome change from my usual dinner! Also easy to sub different veggies for whatever you have on hand.