Green Curry with Eggplant and Tofu
1 onion, chopped
4 cloves garlic, minced
1 serrano chili, minced and (if you like some heat) not de-seeded
2-in piece ginger, peeled and very thinly sliced
2 small eggplants, 1/2-in cubes
1 block tofu, cubed
1 carrot, thinly sliced
1 small bell pepper, seeded and diced
2 c coconut milk/water
50 g (about 1/4 c) green curry paste
Instructions1. Mix together coconut milk (thinned with water if desired) and curry paste. Set aside.
2. Heat oil in a large frying pan. Saute onion a few minutes, then add garlic, chili, ginger, eggplants, and a pinch of salt. Fry, stirring only infrequently, until the eggplant is softer and slightly brown.
3. Add tofu, carrot, and pepper, and saute a few more minutes. Then add liquid and reduce heat to a simmer. Cook 5-10 minutes, until veggies are cooked but not mushy. Serves about 3.