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21 January 2011

Vegetable and Tofu Curry

The third and last Thai Dish from our New Year's Eve dinner.

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What you need

1/4K of tofu, diced
2 medium eggplants (cut in half then slice diagonally)
10 pieces of young corn
5 string beans, cut into 1 inch strips
1 onion chopped finely
3 pieces of garlic minced
1 pack of Thai yellow curry paste
2 tablespoons of oil
1 cup of coconut milk
powdered or fresh cayenn pepper and salt to taste

What to do

Follow the instructions on the pack of the curry paste.

In a separate pan, saute garlic, onion and tofu in oil until the tofu becomes light brown. When the paste is cooked, add coconut milk, let simmer for about 1 minute then add the vegetables, simmer for another minute then add the sauteed tofu. Bring to a boil for about 2 minutes using medium heat.

Serve with rice.