(Prep Time: 15 Minutes ~ Cook Time: 15 Minutes)
1 tablespoon of green curry paste (store bought or homemade)
3 tablespoon of grape seed oil
1 yellow onion peeled and cut into thirds
2 cloves of garlic coarsely chopped
1 – 1 inch piece of galangal ginger cut into quarters
1 small piece of fresh turmeric (skin on) cut in half
2 Kaffir lime leafs
1 Red Thai bird chili (crushed)
1 Japanese eggplant quartered lengthwise (and then cut into half inch pieces)
1 red pepper deseeded and large diced
5 long beans cut into half inch pieces
1 handful of cherry tomatoes
1 large sweet carrot peeled and thinly cut on the bias
1 medium red jacket potato medium diced
2 cans of coconut milk (if you know the method of cracking coconut milk then make the curry with cracked coconut milk)
2 cups of vegetable stock
2-3 tablespoons of fish sauce to taste
1 tablespoon of soy sauce
1 block of tofu (your choice of tofu) cubed
Bean sprouts, cilantro and scallions to garnish
Heat 1 tablespoon of oil in a medium sized pot. Add the curry paste to the oil and cook for one minute. Add the onion, garlic, galangal, turmeric, lime leaf, bird chili and cook for two minutes. Add potatoes, coconut milk, vegetable stock, soy sauce and fish sauce and cook for six minutes then remove turmeric and galangal.
In a medium fry pan heat 1 tablespoon of oil at 3/4 heat. Add eggplant and cook for two minutes. Add the red peppers and cook for one minute.
Add the eggplant and red pepper to the pot with the coconut milk mixture. Add carrots, cherry tomatoes and long beans. Cook on medium heat for two minutes and add tofu. Cook for one more minute and serve garnished with scallion, cilantro and bean sprouts.