Instant Curry

School has been exhausting lately. My dietetic internship applications are almost due and the Student Nutrition Association, of which I am president, is busy fundraising and volunteering. After our Top Chef competition last Friday, hosted by none other than This American Locovore, I had a leftover eggplant. I love eggplant. It is so delicious breaded and fried and drenched in tomato sauce and mozzarella cheese. But this little guy had a different destiny. It found itself into a delicious and super easy Red Thai Curry. This curry is the kind of easy that only an exhausted graduate student could pull off, all thanks to Thai Kitchen’s Red Curry Paste. Check out these ingredients: Red Chili Pepper, Garlic, Lemongrass, Galangal (Thai ginger), Salt, Shallots, Spices, Kaffir Lime. This is an extremely clean product. No additives or preservatives, plus it is delicious. You simply mix it with a can of coconut milk; add some veggies and protein and you are good to go. I use full fat coconut milk because the fat is coconut is comprised of medium chain triglycerides, which are really good for your digestive health, plus if you use low fat coconut milk you wont think that this recipe is as delicious as I am talking it up to be. Here are some photos to get you salivating.

Full fat delicious coconut milk

Pan fried tofu in the cast iron skillet, frying in one of these bad boys adds iron to your diet!

Here's the final product. The eggplant soaked up all that curry goodness and I threw some Thai basil in there because I'm good like that. I did neglect to add the shitake mushrooms that my neighbors grew on a log outside their front door. It's a sore subject here on 86th St.