Recipe

Aubergine (eggplant) And Tofu Satay Sticks Recipe

Print Recipe

Ingredients

Directions

Step #1 To make the green curry paste, grind all the ingredients together in a processor until you have a paste.
Step #2 Store in the refrigerator in a screw top jar for up to 2 weeks.
Step #3 For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil.
Step #4 Cut the tofu & aubergine into 1/2 inch cubes & thread onto 12 short wooden skewers.
Step #5 Lay flat on a plate & pour over the paste mixture to coat well, rubbing the aubergine & tofu all over.
Step #6 Leave for 30 mins minimum (or overnight), covered in the fridge to marinade.
Step #7 Brush the vegetables with the remaining oil & grill under a medium heat until golden.
Step #8 Make the satay sauce.
Step #9 Heat the oil in a small saucepan & fry the shallot, garlic, chillies & spices for about 5 mins until tender.
Step #10 Mix the peanut butter with a little warm water to make a thinner paste & add to the pan, together with the coconut milk.
Step #11 Bring to the boil, then simmer until the sauce thickens.
Step #12 Spice up with lime juice & salt to taste.
Step #13 Divide between 4 small bowls.
Step #14 Serve the skewers on individual plates with a small bowl of satay sauce.
Enjoy the Aubergine (Eggplant) & Tofu Satay Sticks recipe

Viewing Aubergine (Eggplant) and Tofu Satay Sticks Receipe