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

Ingredients

oil

1 onion, chopped

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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

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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

Instructions

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.