Cooking for Zo

Ingredients:

6 Thai baby eggplants

1 can baby corn (drained, chopped)

4 oz firm tofu (dried, cubed)

1 red bell pepper

1 green bell pepper

1/2 red onion

5 Thai Chile's (halved)

5 Thai Chile's (sliced)

4 baby boc choy

4 oz red curry paste

14 oz coconut milk

6 oz water

1/2 cup basil leaves (torn)

4-6 servings of steamed white rice

2 tsp extra virgin olive oil

(Prepare rice according to instructions on packaging.) Dry tofu by letting it sit in a colander for a few minutes and patting it with paper towels. Once dried heat up olive oil in wok over medium high heat. Stir fry tofu until firm (5 minutes) and then remove from wok.

Now stir fry onions and bell pepper until onions are translucent (5-7 minutes.) When the onions have started turning transplant, whisk together the curry paste and coconut milk until smooth. Add to the wok along with all the vegetables and chopped chilies. Bring to boil and then reduce heat to medium low and cook until eggplant is cooked through (7-10 minutes.) Make sure to add the tofu back to the curry about 3 minutes before the eggplant is finished so it will be heated through.

Spoon curry over rice and sprinkle with sliced chilies and basil. Enjoy the heat!