This was a crazy discovery, when we realised that adding turmeric and fish sauce in a tomato based Thai curry resulted in something very pesto-y and Italian, and very delicious.
I encourage you to set aside preconceived ideas here – Thai and Italian work together like old friends! I even dressed this on the plate with pecorino and truffle oil, and it sang in my mouth.
Thai aubergine, lime and tofu pasta
- 100 g tofu per person, cubed
- 2 small to medium aubergines Halved lengthwise, divided into 3 widthwise, then cut into wedges
- 1 red onion, diced
- 1 large carrot, diced
- 1 root fresh turmeric (or 1 tsp dry), sliced
- 1 cm fresh ginger, sliced
- 2 large cloves garlic, sliced
- 2 tbsp thai red or massamum curry paste
- 500 g passata
- zest and juice from 1/2 lime
- 2 tbsp fish sauce
- 3 tsp sugar or sweetener of choice
- 1/2 tsp xantham gum optional – improves texture and mouthfeel.
- pecorino and spring onions to garnish
- Tagliatelle or your pasta of choice cooked until al dente
- Preheat the oven to its hottest setting.
- Precook the aubergine in the microwave for about 7 minutes, then spread out on a baking sheet with the tofu and roast for about 15 minutes, until cooked and starting to go golden around the edges.
- Heat up a little oil in the wok and fry the onions, carrots, ginger and turmeric (if using fresh) until the carrots are soft, then add the curry paste, garlic, turmeric (if using dry) and toss for another minute, then add to a high speed blender with the lime zest and juice, sugar, xantham gum, passata and fish sauce, then blend until silky smooth.
- Take the aubergines and tofu out the oven, check for done-ness on the aubergines, then throw into the wok and add the sauce back on, tossing around to coat with the sauce and heat through. Taste and adjust salt, sweetness and acidity.
- Serve on your favourite pasta or veggie noodles and top with pecorino shavings and chopped spring onions.