This stew is not a traditional Thai dish, but it still has some similar flavors and that wonderful creaminess. It was created at a friend's house in a coking frenzy to use up her extra eggplant.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Thai
Servings: 4servings
Calories: 596kcal
Author: Kathy Hester
Ingredients
Saute Ingredients:
1/2cupwater
1 1/2cupschopped onions
1teaspoonminced garlic
2cupschopped mushrooms
Sauce Ingredients:
14ouncefull fat coconut milk
1/3cupfresh cilantro
1/4cupnutritional yeast
1tablespoongrated ginger
2teaspoonschopped jalapenomore to make hotter or leave out to make mild
1/2teaspoonsalt or salt substitute
1/4teaspoonground coriander
1/4teaspoonground cumin
1/8teaspoonsblack pepper
Instant Pot Ingredients:
2cupschopped eggplant
3cupschopped mushrooms
16ounceblock extra firm tofu cubed
For Serving
4cupscooked red rice or brown rice
Instructions
Add the water and onion to your Instant Pot and use the saute function. Cook until the onions are translucent. Then add the garlic and mushrooms.
Cook until the mushrooms have released all their liquid. Turn off the heat.
Add all the sauce ingredients to your blender and blend until smooth. Taste and add more cumin, or coriander if needed or jalapeno if you want to add some more heat.
Add the sauce, eggplant, mushrooms, and tofu to the onion-mushroom mixture. Cover and cook on high pressure for 15 minutes.
Manually release the pressure, taste and add more salt if needed. Serve over a bed of steamed rice.