SHRIMP TOFU AND CURRY PASTE ENJOY DAN:

SHRIMP WITH GREEN CURRY AND TOFU by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon green curry paste

1 tablespoon tamarind concentrate

21 (19 Oz) can MAE PLOY coconut milk

1 cup vegetables stock

1 tablespoon fish sauce

1 tablespoon brown sugar

3 stalks lemongrass, trimmed, bruised, cut in 3-4-inch pieces

1 cup Japanese eggplant, cut into bite size pieces

3 small bok Choy, cut into 2-inch pieces

1/2-pound uncooked shrimp, peeled and deveined and tails intact

2 tablespoons lime juice

2 tablespoon fresh cilantro, chopped

DIRECTIONS:

1.   Place tofu in a towel and wrap tightly.

2.   Place in a stringer and place a heavy can on top to squeeze out the water.

3.   Cub and set aside.

4.   In a wok add oil over medium-high heat and when sizzling.

5.   Add curry paste and sauté for 30 seconds until the room is fragrant.

6.   Add 1/2- the coconut milk, stirring occasionally for 3-5 minutes.

7.   Whisk in the broth, garlic, sugar, fish sauce, tamarind, and remaining coconut milk.

8.   Bring to simmer over medium-high heat.

9.   Add eggplant and lemongrass and simmer for 2-3 minutes.

10.                Add shrimp and tofu and continue to simmer 2 minutes.

11.                Add bok Choy, lime juice and simmer for another 2-3 minutes.

12.                Remove the lemongrass or tell your guests to eat around it.

13.                Sprinkle on cilantro.

14.                Serve with jasmine rice:

ENJOY DAN:          BON-APPETITE!!