Meatless Monday Red Curry (Which was yesterday, we were so busy enjoying eating we didn’t post it, forgive us.)


• 1 package of firm tofu (or 1 lb chicken, fish, shrimp, protein of your choice)
• 2 tbsp coconut oil
• 3 small asian eggplants, or one large eggplant
• 1 white onion
• 3 garlic cloves, minced
• 2-5 tbsp of ginger (I personally love ginger so I always use a lot)
• 3 tbsp of high quality fish sauce
• 1 can of coconut milk
• 1 tsp of coconut or beet sugar (can substitute for brown)
• 2 tbsp of lime rind
• 2 tbsp lime juice
• 1/4 tsp salt
• 2-3 bell peppers
• 2 stalks of celery
• 1/2 cup of thai basil
• 1/2 cup of coriander

Curry paste:(I make my own, but if I’m in a rush, thai kitchen makes a great red, yellow and green curry paste and it is available at most grocery stores)

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp salt
• 10 large dried chillies (soaked in warm water for 25 mins then chopped)
• 1-2 tbsp of grated ginger
• 1 lemongrass stalk
• rind of 1/2 lime
• 6 coriander roots, washed and chopped
• 2 shallots, finely chopped
• 4 garlic cloves
• 2 tsp shrimp paste
• 8 thai chillies, seeded

Directions for paste:

Step 1: Place cumin, coriander and peppercorns in a small frying pan and dry roast on medium for about 2 minutes or until fragrant. Remove from heat and let cool.

Step 2: Using a pestle, grind roasted spices until a powder forms. Add remaining ingredients and pound until a paste forms. If you do not have a pestle, you can add about 1/4 cup water and use a hand held blender, or small blender and blend until smooth. You can double, triple and make a big batch of this! It will keep for 1 week in the fridge, covered, or frozen for up to a month.

Directions for curry:

Cut protein of choice into bite-sized pieces and sauté with 1 tsp of coconut oil until browned. Stir-fry in batches so pan is not crowded. Transfer protein to plate.
Add remaining oil to pan, stir fry, eggplant, garlic, ginger, onion, celery and any other veggies of your choice, add curry paste, and sauté until onion is softened.
Pour in coconut milk and bring to a boil. Reduce heat to medium and cook for about 5 mins.
Reduce further to simmer and add, fish sauce, sugar, lime rind and juice, salt, add protein, peppers and cover and cook for another 10 minutes. Look for sauce to be slightly thickened and peppers to be a little tender.
Right before serving add basil and coriander. Garnish with one basil leave and cilantro, plus 1/2 lime. Serve over brown rice, quinoa, zucchini noodles, or sweet potato!