A simple and quick Thai Red Curry Tofu

Feb 18, 2010

I've decided to give up animal protein (chicken, beef, and pork) for lent. For the next 40 days, Monday through Saturday, I'll be vegetarian. Why? Because I've been eating too much meat lately and I need to cut back plus it's healthy. The next 40 days will be interesting since I've tried to convert to vegetarianism at one point and lasted a week which consisted of eating green salads. I got sick of green salads that I didn't eat it for a long time. This time I'm a little bit more creative in what I cook  and I love experimenting with all types of vegetables. I'll miss meat but I won't give it up completely since Sundays are considered mini-Easter therefore it's like a celebration on Sundays so I can eat meat if I desire. What worries me is not getting enough protein in my system so tofu will be my main source or protein along with legumes. For tonight's dinner I made a simple Thai Red Curry Tofu with eggplant and bok choy which turned out fantastic. I am really enjoying experimenting with all the possibilities.




Ingredients:
1 14oz of coconut milk
3 tsp of Thai red curry paste

1 package of tofu, sliced
1/4 cup of vegetable stock
3 Thai chili
3 cups of Japanese eggplant, chopped
juice of half a lime
fish sauce to taste
4 bok choy, trimmed
1/4 cup of sweet Thai basil


Directions:
Simmer coconut milk and curry paste until oil begins to appear on top or well mixed.
Add vegetable stock, tofu, Thai chili eggplant and cook until for tender, then add bok choy and cook until it starts to wilts, and add basil