RED THAI CURRY WITH EGGPLANT ENJOY DAN:

           RED THAI CURRY WITH EGGPLANT by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 eggplant, cut into 1-inch cubes

1 (12 oz) fir m tofu

2 tablespoons butter

1 onion, sliced

1 lemongrass stalk, center white part only, smashed and thinly sliced

1 bell pepper

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons Thai red curry paste

Zest of one lime

1/2-cup vegetable broth

DIRECTIONS:

1.   Wrap tofu in several layers of paper towels.

2.   Place in colander in the sink.

3.   Set heavy object on top (such as tomato can) and let sit 20 minutes.

4.   Cube and set aside.

5.   In a skillet add butter and when sizzling.

6.   Add red curry paste stir until fragrant.

7.   Whisk in 1/2 can coconut milk, add onion, eggplant, and bell pepper, stirring well, cook for 4-5 minutes.

8.   Add reaming coconut milk, sugar, rice vinegar, soy sauce, fish sauce, zest, lemongrass and vegetables stock.

9.   Cover reduce heat and simmer for 20 minutes.

10.                Add cubed tofu to the curry mixture, stirring to combine.

11.                Cook until heated through about 5 minutes.

ENJOY DAN:                        BON-APPETITE!!