Tuesday, July 31, 2012

Green Curry with Eggplant and Tofu

One of the last items in the bounty I picked up at a grocery warehouse was a can of green Thai curry paste.  I've never really ventured into making Thai food because of the ingredients I'd have to go out of my way to get, but buying a pre-made curry paste was certainly a helpful shortcut.

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
pinch salt
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

1. 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.

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