Aubergine and tofu satay recipe

Recipe for aubergine and tofu satay in our easy curry recipes collection.

Recipe ingredients

• Green curry paste:
  • 1 shallot, finely chopped
  • 1 stalk lemon grass, chopped
  • 2 small red chillies, chopped
  • 2 cloves garlic, crushed
  • 1 inch piece fresh root ginger, peeled and grated
  • 1 lime zest only
  • 1 tablespoon fresh coriander leaves and stalks, chopped
• Skewers:
  • 1 packet firm, regular tofu, drained and pressed
  • 1 aubergine
  • 2 tablespoons groundnut oil
  • 12 short wooden skewers
• Satay sauce:
  • 2 tablespoons groundnut oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large red chillies, deseeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 ounces crunchy peanut butter
  • 7 fl. ounces coconut milk
  • 1 lime, juice only
  • Salt to taste

How to make aubergine and tofu satay

• To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste.
• Store in the refrigerator in a screw top jar for up to 2 weeks.
• For the skewers, mix 3 tablespoons green curry paste together with 1 tablespoon groundnut oil.
• Cut the tofu and aubergine into 1/2 inch cubes and thread onto twelve short wooden skewers.
• Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over.
• Leave for 30 minutes minimum or overnight, covered in the fridge to marinade.
• Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
• To make the satay sauce, heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
• Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
• Bring to the boil, then simmer until the sauce thickens.
• Season with lime juice and salt to taste.
• Divide between 4 small bowls.
• Serve the skewers on individual plates with a small bowl of satay sauce.

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