Tall and Thin and Young and Lovely

Green Curry Eggplant with Coconut Rice

I have been going blog happy lately, trying to see what all is already out there and where I fit in.  I’m also trying to get an idea of what works for a food blog, and what might not work best for my food blog.  I’m not exactly sure what my final look and feel will be but I do know that this is something that I want to keep doing.  I am also hopeful that someone will see my recipes, all the flavors and combinations, and become inspired to cut the meat out of their life.  However I think a more practical wish is that someone will see a recipe and maybe go vegetarian for a day…it could happen…right?
This dish is one of my earliest attempts at non-recipe cooking.  I LOVE Thai food and while at college I was cut off from this essential food group.  So I started goofing around, testing out different curry powders/mixtures along with different fruit and vegetable.  Some things worked well: eggplant, asparagus, PINEAPPLE, tomato and peppers.  While for my palate some things did NOT work: squash, zucchini, and carrots (which was a shock).  I also found that potatoes are AWESOME with red curry but not so much with green curry.  So as follows is my favorite green curry recipe, minus asparagus because they didn’t have any at the market the other day.

Ingredients:
For Curry:
– 1 1/2 cups coconut milk
– 1 1/2 tbsp green curry paste
-1 small eggplant, quartered
– 8oz extra firm tofu, cubed
-1 tomato, quartered
– 1/2 cup pineapple, chunks
– 1 red pepper, sliced
– 1 green pepper, sliced
– 1 cup mushrooms
– 1 (or more) green Thai Chiles, seeded and halved (optional)

1. Heat a wok over medium-high heat, add the coconut milk and the green curry paste.  Bring to a low simmer and heat for 10minutes stirring occasionally. 
2. Add the eggplant.  Cook for 5minutes, add the tofu and cook another 5minutes.  Add the tomato, pineapple, red pepper, green pepper, and mushrooms ( and chiles).  Simmer for 15minutes then serve over the coconut rice.


For Rice
– 1/4 cup coconut, shredded and unsweetened
– 1 cup rice
– 1/2 cup coconut milk
– 1 1/2 cups water (or vegetable broth)

1. In a medium saucepan lightly toast the coconut until starting to brown over medium heat. Turn heat to high and add the rice, coconut milk, and water.  Bring to a boil and then stir.  Turn heat to low and cook for 20-25minutes, or until rice is tender.  Enjoy! 

Quick note: When buying your Green Curry paste make sure to check the label.  A lot of green curries include shrimp paste so make sure you are buying one that is vegetarian/vegan friendly.  I normally use on that I get from World Market that has the added bonus of being kosher but most Asian grocery stores have multiple varieties.  I have also been told good things about the curry pastes at Whole Foods but have yet to give those a whirl, however I’m sure they are amazing!