This post is sponsored by Robert Rose Publishing. All opinions are my own.
Summer is truly here and I want the taste of an exotic tropical destination for dinner... you know since I won't be traveling to a foreign country any time soon. Thailand may be far away, but the ingredients to make it's cuisine can be found in any grocery store's Asian foods section.
Simply Vegetarian Thai Cooking: 125 real Thai recipes by Nancie McDermott is a simple and delicious introduction to Thai cooking. From appetizing salads and savory soups to flavorful and spicy main dishes. This cookbook provides recipes that both vegetarians and meat eaters will enjoy. There are also many vegan recipes too.
With fresh vegetables in abundance right now. Thai cooking is the way to really bring out the flavors of farm fresh produce. I only know Italian recipes for eggplant, so I was delighted to cook them with different seasoning.
I decided to fry the tofu separately for this recipe because my family likes tofu crispy. Feel free to make any variation you would like on this recipe. It can be used with whatever vegetables are in season the week you go shopping... so enjoy the change of season with a change of flavors from the Simply Vegetarian Thai Cooking cookbook.
Eggplant and Sweet Pepper-Studded Red Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: entree gluten-free vegetarian vegan
Ingredients (8 to 10 servings)
- 2 cans (each 14 oz/400mL) unsweetened coconut milk (about 3 1/2 cups/875 mL) divided
- 2 tbsp Red Curry Paste (page 180) or more to taste 30mL (you can use store bought)
- 1 lb eggplant, cut into bite-size chunks (about 3 cups/750 mL)
- 12 wild lime leaves. torn in half lengthwise, divided, optional (I used lime zest)
- 2 cups vegetable stock 500 mL
- 1 tbsp palm sugar or brown sugar 15 mL
- 2 tsp soy sauce 10 mL
- 11/2 tsp salt 7 mL
- 1 lb firm tofu, cut into 1/2 inch (1cm) chunks 500g
- 1/2 red bell pepper, cut into 2-inch (5cm) strips
- 1/2 green bell pepper, cut into 2-inch (5cm) strips
- 1/2 cup fresh cilantro leaves 125 mL
1) Shake coconut milk can well. Spoon out 1/3 (75mL) into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until thickened and fragrant, about 3 minutes.
2) Add curry paste and cook, mashing and stirring often to soften and combine with coconut milk, about 3 minutes. Add eggplant and stir gently to coat with paste. Add remaining coconut milk, half of the lime leaves, if using stock, sugar, soy sauce and salt and stir well. Bring to an active boil. Reduce heat to maintain a gentle boil and simmer, stirring occasionally, just until eggplant is tender, 10 to 15 minutes.
3) Add tofu, red and green bell peppers and remaining lime leaves and stir gently. Return to a boil and then remove from heat. Transfer to a serving dish, sprinkle with cilantro leaves and serve hot or warm.
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Weekly Menu Plan:
Sunday: Oven-Fried Panko Chicken, Green Bean Salad, Quinoa
Meatless Monday: Mexican Salad: corn, guacamole, black beans, tomatoes etc.
Tuesday: Cuban Burgers and spicy pickles
Wednesday: Salmon fillets with Cajun seasoning, roasted potatoes, and zucchini
Thursday: Harissa Shrimp with green beans and brown rice
Friday: White Bean and Tuna Salad over Pasta