Coconut Thai Vegetable Curry
Coconut Thai Vegetable Curry - Just a little Something I prepared for dinner last night.I love Thai dishes, but I just don't want to spend a grip when you go out to a good Thai restaurant. You can whip up a quick dish at home with one little shortcut. Check the rough recipe.
Rough Recipe: In an oven, set on broil, roast tofu that has been cut into cubes. You can season with sesame oil, black pepper and salt. As it roasts, the tofu will incorporate those flavors. Once the tofu is golden brown, remove from oven and reserve. Next, roast eggplant that has been cut into cubes as well. I like to coat the eggplant with olive oil, salt and pepper. Then reserve to the side. In a frying pan, add some olive oil and sauté green onions, red and yellow peppers and then reserve.
Okay, so here is the shortcut. You can find some good thai curry paste at your local Asian market. The paste has quite a few ingredients and it saves some time when you purchase the paste so that you don't have to make it from scratch. Add about 2 Tablespoon of thai curry paste to the pan and then one can of coconut milk (no Lowfat milk here!) We want all of the goodness. Bring to a simmer, add seasoning to taste. I also like to add in sweet chili sauce to round out the flavor.
While simmering, add in the green peppers and onions, tofu, eggplant, and fresh broccoli and spinach. Cover with a lid and stir occasionally. If the taste isn't what you want, you can add some soy sauce or Amino acid to taste. To garnish, at the end I add in cashews and avocados. You can serve this with basmati rice, but it is also good on it own! Plate and enjoy!