Tufo Red Curry Recipe

Prep vegetables and tofu

Wash and halve or quarter the eggplants depending on size so pieces are about 3–4 cm. Drain and thinly slice bamboo shoots if using fresh or rinse canned. Slice finger roots thinly, thinly slice shallots, smash garlic cloves and slice red chilies on the bias. Cut tofu into 2 cm cubes and pat dry with paper towel.

If using whole white peppercorns, lightly crush them with the flat of a knife or in a mortar to release aroma.

Heat 2 tbs oil in a large skillet or wok over medium-high heat. When hot, add tofu cubes in a single layer (cook in batches if necessary) and fry until golden and slightly crispy on all sides, about 6–8 minutes total. Transfer tofu to a plate lined with paper towel and reserve.

Reduce heat to medium. In the same skillet/wok, leave about 1 tbs oil (add more if pan is dry). Add sliced shallots, smashed garlic and sliced finger roots. Sauté for 1–2 minutes until fragrant and shallots soften.

Add the 3 tbs red curry paste and stir-fry with the aromatics for 1–2 minutes. Cook until the paste releases its oil and darkens slightly, stirring constantly to prevent burning.

Pour in 200 ml of the coconut milk and stir to dissolve the curry paste into a smooth sauce. Bring to a gentle simmer.

Add the eggplant pieces and bamboo shoots to the pan. Stir to coat with the coconut-curry mixture. Add the remaining 200 ml coconut milk and 150 ml vegetable stock. Stir to combine and bring to a simmer.

Add the crushed white peppercorns and sliced red chilies. Simmer gently for 8–10 minutes, stirring occasionally, until eggplant is tender and cooked through but not falling apart.

Taste the curry and season with 1.5 tbs fish sauce and 1 tsp palm sugar. Adjust salt with up to 1/2 tsp sea salt if needed and balance sweetness/saltiness to taste. If you prefer brighter acidity, add 1 tsp lime juice at the end.

Return the fried tofu to the pan and gently stir to coat and warm through for 1–2 minutes. Let the curry simmer another minute so tofu absorbs some sauce.

Remove from heat and stir in fresh Thai sweet basil leaves until wilted and fragrant.

Serve hot with steamed jasmine rice. Garnish with extra sliced red chili and a few whole basil leaves if desired.