services 1-2

Curry

• 1/4 cup sliced tofu or mushrooms
• 1 tbsp green curry paste
• 1/4 cup eggplant cut into bite sized pieces
• 2 tbsp vegenetable oil or coconut cream
• 1 cup coconut milk
• 20 leaves sweet basil (torn)
• 3 leaves kaffir lime leaves (torn in half)
• 2 tbsp finger ginger (shredded)
• 1 pinch white sugar
• 1/2 tbsp fish sauce
• 1 tbsp tamarind paste

Put oil in wok over low heat. Add curry paste and stir constantly until fragrant. Add tofu fry until cooked Add coconut milk, kaffir lime leaves, ginger, eggplant, sugar tamarind paste and fish sauce. Stir constantly until reduced and sauce is thick. Add sweet basil, serve over rice.