Thai Panang Curry with Baby Eggplants and Tofu
- Category: Thai Recipes
- Author: Pink Manta
- Rating: 5.0
- Prep time: 20 min
- Cook time: 25 min
Ingredients
- 1 tablespoon oil, or as needed
- 1 (12 ounce) package firm tofu, cubed
- 2 tablespoons sesame oil, or more to taste
- ½ onion, chopped
- 1 ¾ ounces panang curry paste
- 5 sweet chiles, halved and seeded
- ⅔ (14 ounce) can coconut milk
- 12 baby eggplants, quartered, or more as desired
- ½ red bell pepper, finely chopped
- 12 cherry tomatoes, halved