Red Curry

I love Thai curry. Red curry is where it started, and it's the first one I learned how to make. One thing I really like with red curry is that you can change up the vegetables with the season - different seasonal squashes all work very well. I meal prep & freeze this curry just like I do green & yellow.

Ingredients

• 1 Tbsp vegetable/soybean oil (note - err on the less oil side here.)
• 3/4 cup red curry paste (I use Mae Ploy - it's definitely what most restaurants around me use. I can get it at asian groceries or restaurant supply stores.)
• 3 cans (1200 mL) coconut milk (do not cheap out on this! use a brand you like, and check reviews if you're not sure. once I tried store brand coconut milk and it tasted distinctly of soap and vomit.)
• 12 oz tofu (I use prepared tofu cutlets because they freeze best.)
• One eggplant (or multiple small eggplants)
• Two green bell peppers
• 2 cans bamboo shoots
• One bunch kale (you can use other dark leafy greens; I like how kale holds up texture-wise in a curry)
• Thai basil
• lime juice, soy sauce, brown sugar for adjusting seasoning to taste

Directions

• Cut the vegetables in the way you want for the curry
• Lay the eggplant in a single layer and sprinkle with salt. Leave sit for 10-15 minutes. Pat dry with a paper towel. (This draws quite a bit of moisture out, which keeps the eggplant from getting too mushy in the curry)
• Pre-cook the eggplant - I sautee it until browned. Set aside. (This is because undercooked eggplant is pretty nasty. Precooking helps prevent that.)
• sautee the curry paste until fragrant
• add 2 cans of the coconut milk, stir and simmer until the curry sauce is properly combined
• add the tofu & third can of coconut milk.
• bring the curry up to a boil for a couple of minutes.
• add the eggplant & continue to boil for ~10 minutes
• add the bell peppers.
• add the kale in handfuls, wilting it before adding the next handful.
• add the thai basil
• taste the curry sauce. adjust the seasoning to taste. If the sauce is already very thick, add 1/2 cup or so of water.
• serve with rice