Braised Aubergine with Beancurd

Name: Braised Aubergine with Beancurd
Yield: Serves 4
Cuisine: Thailand
Ingredients: 3 large fresh red or green Thai chillies, seeded and sliced; 1½ tablespoons fish sauce or light soy sauce; 1½ tablespoons fish sauce or light soy sauce; 1 tablespoon lime juice; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 teaspoons sugar; handful fresh basil leaves; 225 g (8 oz) Chinese or ordinary aubergine; 225 g (8 oz) Chinese or ordinary aubergine; 225 g (8 oz) firm, fresh beancurd; 225 g (8 oz) firm, fresh beancurd; 3 tablespoons groundnut (peanut) oil; 3 tablespoons groundnut (peanut) oil; 3 large fresh red or green Thai chillies, seeded and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Small pea-like aubergines are popular in Thailand. They are often used in curries, but the larger, thin Chinese variety is also often used. Here they are stir-fried with beancurd in a vegetarian dish.

Ingredients

225 g (8 oz) Chinese or ordinary aubergine
225 g (

Asia
Thailand
Dinner
Spicy
Vegetarian
South East Asia

Method

If using large aubergines, trim and cut them into 5 × 1 cm (2 × ½ in) diagonal slices. Cut the beancurd gently into 1 cm