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.
Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.