Thai food in a hurry, with ingredients you have around the house, plus that eggplant you've been wondering what to do with. My dirty little secret: Good food is easy to prepare. Open a can of coconut milk, spoon out some curry paste, and you're on your way.
But if you want to believe I'm slaving in the kitchen, go ahead. It only adds to the image.
Red Thai Curry with Eggplant
1 14-oz. cans lite coconut milk
2 tablespoons red Thai curry paste
1 large onion, chopped
1 medium eggplant, cut into 1-inch cubes
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
12-oz. package extra-firm tofu
10 oz. package frozen peas
salt to taste, or more tamari
chopped coriander, for garnish
Pour 1/2 of the coconut milk in large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula and scraping bottom of pan.
Add remaining coconut milk, sugar, vinegar, and tamari, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
Add tofu to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 to 7 minutes. Add peas and warm through, 1 to 2 minutes. Add salt to taste, and sprinkle with coriander. Serve hot.
Notes on ingredients: I used yellow curry paste this time, which accounts for the yellowish tinge in the photo. I think red works better, but my local market only carries yellow. Nor do they carry coriander (cilantro) which makes me question their commitment to serving the Thai population of my village. I didn't peel the eggplant, since it adds a nice color and presentation is everything.