Tofu and Eggplant Thai Curry

For Meatless Monday, go Southeast to Thailand.  Thailand is famous for their spicy curries.  The base of each curry is coconut milk and red, yellow, or green curry paste.  You can add whatever veggies, herbs, or chiles you want after that.  I love the combination of tofu and eggplant.  Instead of salt, Thai cusine uses fish sauce to add saltiness to dishes.  If you are a vegetarian and don't want to use the fish sauce, try using soy sauce.  It will be a different flavor but still be delicious.

Tofu and Eggplant Thai Curry

Ingredients

1 Pkdg. Extra firm tofu, sliced and drained
1-2 eggplants
2 TBSP canola oil + more for drizzling
Salt
1 can bamboo shoots
3 TBSP fresh ginger, minced
4 garlic cloves, minced
1 red bell pepper, chopped
2 1/2 tsp. red curry paste
2 TBSP fish sauce
1 TBSP brown sugar or palm sugar
1 can light coconut milk
1/2 c. chopped scallions
2 TBSP chopped fresh cilantro
2 TBSP of Thai basil
white rice
Lime wedges

For full recipe, click below

Tofu and Eggplant Thai Curry