1In a large frying pan, heat oil on medium. Saute chicken and eggplant 2-3 mins until golden and tender. Add curry paste and cook, stirring, 1 min until fragrant
2Add beans and cook, stirring, 1 min until well coated with paste. Mix in coconut milk. Bring to boil on high, stirring.
3Reduce heat to low and simmer, covered, 3-4 mins, stirring occasionally until vegetables are just tender.
4Remove from heat. Stir in tomatoes and tofu. Simmer, covered, stirring occasionally, 2-3 mins.
5Serve curry scattered with coriander. Accompany with kai lan and rice.
Photo: Rob Shaw/Bauer