Cooked - Thai Red Curry Broth Over Miso Butter Rice With Roasted Eggplant And Tofu

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Red Curry Broth Over Miso Butter Rice With Roasted Eggplant And Tofu

1.0

4 ounces + 1 tablespoon red curry paste

1 teaspoon grated ginger

Zest of 1 lime

1 teaspoon curry powder

1 13.5 ounce can full-fat coconut milk

½ cup vegan chicken broth

1 teaspoon tamari

1 teaspoon brown sugar

Juice of ½ lime

½ large globe eggplant, cut into strips

1 ½ tablespoon olive oil

½ teaspoon salt and pepper

1 block extra firm tofu, pressed and cubed

1 tablespoon olive oil

1 tablespoon tamari

½ teaspoon garlic powder

½ teaspoon coriander

½ teaspoon umami or mushroom powder

1 teaspoon cornstarch

Neutral oil for cooking

Miso butter rice

Scallions

Cilantro

Preheat the oven to 425°F
Toss the eggplant in olive oil, salt, and pepper
Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning
Add cornstarch to the tofu and toss again
Place eggplant and tofu on a parchment lined baking sheet
Bake for 25-30 minutes until crispy
Heat neutral oil in a skillet or pot on medium heat
Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and is fragrant
Add the coconut milk, broth, tamari, and brown sugar and stir or whisk to combine
Gently simmer uncovered for 5-7 minutes until warmed through
Remove from heat and squeeze in the lime juice
Serve the curry broth over miso butter rice with roasted eggplant and tofu
Garnish with scallions and cilantro

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 19 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...