Thursday, October 2, 2008
Green Curry with Fried Tofu and Fairytale Eggplant
I didn't really mean for this to become an official fairytale eggplant series. But, the truth is, I'm simply trying to eat as many of them as I possibly can before they disappear in a puff of smoke from the summer markets.
Along with the amazing aubergine, I also have a grande affinity for Thai food. I love the balance of the sweet and spicy -- the tang of tamarind, and the fire of chiles. I love the prominence of garlic and shallots, and the marriage of kaffir lime, holy basil, and cilantro. So, it won't surprise you when I say that one of the greatest discoveries of my culinary history was Thai curry paste (red... green... roastd... I'll take it any way you offer it). The realization that I could create a complex tasting Thai curry, even on a weeknight, was a revelation.
The reality is, with all these fairytale eggplants lying around, a Thai curry was just waiting to happen.
I didn't have quite the range of ingredients around that I would have liked. But, I didn't let that stop me. Sauteed onions... a bit of fried tofu... some roasted fairytale eggplant... a handful of green peas... coconut milk, and curry paste... everything came together.
Spicy, sweet, and chock-ful of vegetables... this coconut curry was the perfect mingling of late summer vegetables with the warming comfort of an autumn meal. Ultimately, it was dish that turned out to be far greater than the sum of is parts.
So, I decided to share.
Green curry with Eggplant and Peas
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