This is probably one of the easiest curry recipes I've ever made. I used my electric wok, but it could easily be made in a large frying pan or saucepan.
Ingredients:
2 Tbs Thai red curry paste (I prefer Thai Kitchen)
1 Tbs sugar
1 garlic clove, minced
1 Tbs vegetable oil
1 package extra firm tofu, cubed
1 8oz eggplant, cut into 1 inch thick chunks
1 shallot, minced
1 lb kale, trimmed and cut into 1 inch pieces
1/4 cup light coconut milk
Directions:
whisk together curry paste, sugar, garlic and 2 Tbs water in a small bowl. set aside.
heat oil in wok or pan over medium-high heat. add tofu and cook for 8-10 minutes, or until lightly browned.
add eggplant and shallot, then cook for another 5 minutes, or until eggplant is browned. stir in curry mixture and cook for 1 minute, or until tofu and vegetables are fully coated.
add kale and cook 1-2 minutes or until leaves are wilted. stir in coconut milk at 1.5 cups water, then season with sea salt, if desired.
reduce heat to medium-low, then cover pan or wok. simmer for 10-15 minutes, or until eggplant is tender.
serve over brown rice
