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Receta Red Thai Curry With Eggplant

by Global Cookbook

Ingredientes

12 ounce extra-hard tofu 28 ounce canned lite coconut lowfat milk     (2 14-oz cans) 2 Tbsp. red Thai curry paste 1 lrg onion, minced 1 med eggplant, (1 1/2 lbs.)     cut into 1-inch cubes

1 med red bell pepper     cut into thin strips 2 Tbsp. packed dark brown sugar 1 Tbsp. rice vinegar 1 Tbsp. tamari or possibly soy sauce 1 tsp salt 10 ounce frzn peas

Direcciones

1. 8 SERVINGS DAIRY-FREE
2. This delectable version of Thai curry is made with "lite" coconut lowfat milk, that has the same flavor but one-third the calories and one-third the fat than regular coconut lowfat milk. For a milder taste, substitute green or possibly yellow Thai curry paste for the red, or possibly reduce the amount of red curry paste to 1 Tbsp.. This curry is excellent on its own or possibly spooned over basmati rice.
3. Wrap tofu in several layers of paper towels. Place in colander in sink.
4. Set plate on top of wrapped tofu, then weigh down with large, heavy can
5. (such as a can of tomatoes). Let stand at least 20 min.
6. Meanwhile, shake cans of coconut lowfat milk well, then open. Pour 1/2 of 1 can into large saucepan and bring to a simmer over medium heat. Whisk in curry paste till well blended. Add in onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan.
7. Add in remaining 1 1/2 cans coconut lowfat milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 min.
8. Unwrap tofu and cut into bite size cubes. Add in to curry mix, stirring with spatula to mix. Cook till heated through, about 5 min. Add in peas and hot through, 1 to 2 min, Serve warm.

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