Red Hot Curry

Posted by francis keyser Friday, March 19, 2010

Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 2

If you do not like spicy meals you are going to want to use about half of the Thai chilies we used. if you like spicier foods than we do, well you are going to burn a whole through your belly and I can only advise that you seek medical treatment. Now that I disclosed that wisdom get ready to eat some great curry! Zo cooked this up to go along with the Ginger Panko Softshells I made. We and our company really enjoyed this Curry. I hope you do to!

Ingredients:
6 Thai baby eggplants
1 can baby corn (drained, chopped)
4 oz firm tofu (dried, cubed)
1 red bell pepper
1 green bell pepper
1/2 red onion
5 Thai Chile's (halved)
5 Thai Chile's (sliced)
4 baby boc choy
4 oz red curry paste
14 oz coconut milk
6 oz water
1/2 cup basil leaves (torn)
4-6 servings of steamed white rice
2 tsp extra virgin olive oil

(Prepare rice according to instructions on packaging.) Dry tofu by letting it sit in a colander for a few minutes and patting it with paper towels. Once dried heat up olive oil in wok over medium high heat. Stir fry tofu until firm (5 minutes) and then remove from wok.

Now stir fry onions and bell pepper until onions are translucent (5-7 minutes.) When the onions have started turning transplant, whisk together the curry paste and coconut milk until smooth. Add to the wok along with all the vegetables and chopped chilies. Bring to boil and then reduce heat to medium low and cook until eggplant is cooked through (7-10 minutes.) Make sure to add the tofu back to the curry about 3 minutes before the eggplant is finished so it will be heated through.

Spoon curry over rice and sprinkle with sliced chilies and basil. Enjoy the heat!

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