Thai Panang Curry with Baby Eggplants and Tofu

By Pink Manta

5.0 / 5

20min

25min

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1 tablespoon oil or as needed
1 (12 ounce) package firm tofu cubed
2 tablespoons sesame oil or more to taste
½ onion chopped
1 ¾ ounces panang curry paste
5 sweet chiles halved and seeded
⅔ (14 ounce) can coconut milk
12 baby eggplants quartered, or more as desired
½ red bell pepper finely chopped
12 cherry tomatoes halved