I was craving something comforting today. Walking back from the library, it was a little chilly outside and I was feeling it more and more as I got farther on. Whatever I was going to eat, it needed to warm me up, and stick with me. It needed fat, carbs, and heat. I knew it.
THAI GREEN CURRY WITH JASMINE RICE
3 Tbsp Green Curry Paste
1 Can Coconut Milk
1 Large or 2 Small blocks of Tofu, pressed and cubed
1 Chinese Eggplant, chopped
1 Medium Onion, chopped
1 Medium Bell Pepper, sliced into 2" pieces (I like Red/Yellow/Orange, because they're sweeter than green)
1/2 a Zucchini, halved lengthwise and cut into half-moons
1 Tomato, chopped into large chunks
Handful of Basil (I didn't have any this time, but I've used it in the past and it's SO F'ING GOOD)
Lemon/Lime juice or apple cider/rice vinegar
Jasmine rice, cooked the way you like
First, I tossed the onion and eggplant around in a hot pan to caramelize the onion and get a head start on the eggplant, which can take a while to cook. Pull them out when the eggplant is about 1/3 to 1/2 done, and then drop the curry paste and 1/4 of the coconut milk into a wok/saucepot over medium-high heat. Simmer them together, mashing the paste until it combines with the milk. Cooking the paste like this first gets the rawness out and, like frying anything, brings out some tasty-tastes.
Toss in the tofu and simmer, adding in a little coconut milk as it's needed to keep enough liquid around the pieces. Add in the eggplant and onion next, again adding more milk.
Simmer it for a bit to get the eggplant on its way some more, and then add in the pepper and zucchini. Again with the milk and the simmering. Season with soy sauce, sour juice of choice, and sugar/agave to taste. Add in the remainder of the coconut milk, toss in the tomato pieces and the basil, give it a brief stir to wilt the basil and warm the tomato through, and you're done! Ladle it over the rice, and enjoy the shit out of it.