Thai Red Curry Broth Over Miso Butter Rice
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Added 2025-09-16
Updated 2025-09-16
Ingredients
For the thai red curry broth: | |
| 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 |
| 1/2 cup | Vegan chicken broth |
| 1 teaspoon | Tamari |
| 1 teaspoon | Brown sugar |
| Juice of 1/2 lime | |
For the eggplant: | |
| 1/2 large | Globe eggplant, cut into strips |
| 1 1/2 tbsp | Olive oil |
| 1/2 tsp | Salt and pepper |
For the tofu: | |
| 1 block | Extra firm tofu, pressed and cubed |
| 1 tbsp | Olive oil |
| 1 tbsp | Tamari |
| 1/2 tsp | Garlic |
| 1/2 tsp | Coriander |
| 1/2 tsp | Umami or mushroom powder, optional |
| 1 tsp | Cornstarch |
In the bowl: | |
| Roasted eggplant and tofu | |
| Miso butter rice (recipe one post back) | |
| Scallions | |
| Cilantro | |
Instructions
Cooking mode
- Preheat the oven to 425.
- Toss the eggplant in olive oil, salt, and pepper.
- Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning.
- Then add cornstarch and toss again.
- Place on a parchment lined baking sheet with the eggplant.
- Bake for 25-30 minutes until crispy.
- Heat neutral oil in a skillet or pot on medium.
- Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and everything 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.