Thai Green Curry with Eggplant, Snow Peas, and Tofu
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4
INGREDIENTS
Vegetable oil – 2 tbsp
Garlic – 1 tsp ( Chopped )
Green curry paste – 2 tbsp
Eggplant – 1 cup ( Chopped or sliced )
Snow peas – 100 g
Tofu – 100 g ( Cubed )
Red bell pepper – ½ cup ( Sliced )
Kaffir lime leaves – 1 tsp ( Chopped )
Vegetable stock – 1 cup
Fish sauce – 2 tsp
Brown sugar – 2 tsp
Lemon juice – 2 tsp
Salt to taste
Thai basil – 1 tbsp ( Chopped )
Fresh coriander – 1 tbsp ( Chopped )
Red chile – 1 tsp ( Chopped )
INSTRUCTIONS
Heat oil in a pan.
Add garlic and fry for a few seconds.
Add green curry paste and fry for a minute.
Add eggplant, snow peas, tofu and bell pepper and fry for another minute.
Add kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice and salt and cover the pan and cook it on a low heat for 10-12 minutes.
Add coconut milk and thai basil and cook for another 2-3 minutes.
Garnish with fresh coriander and red chile.
Serve hot with steamed rice.
From whiskaffair.com