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Red Curry with Eggplant, Baby Summer Squash & Basil

YUMMY & FAST & BEAUTIFUL!!!

 

1 14-ounce can coconut milk
1-2 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons fish sauce (or substitute soy sauce or tamari)
2 boneless, skinned chicken breasts or 1 pound of Tofu
1 pound eggplant cut into bite size cubes
¼ pound baby summer squash whole, remove flower
1 cup water or chicken or vegetable stock
½ cup basil leaves cut crosswise into strips
Hot cooked rice
 

Shake the coconut milk can well. 
Pour half the coconut milk into a large pot and bring to a gentle boil
over medium heat. 
Cook, stirring occasionally, until it thickens slightly and begins to smell fragrant.
(about 3 minutes)
Add the red curry paste and cook for 3 more minutes, stirring often to soften 
the paste combine it with the coconut milk. Add the brown sugar and soy sauce. 
Add the chicken or tofu, stir gently to coat while using care not to crumble the tofu, 
simmer 4 minutes. 
Add the eggplant & baby summer squash remaining coconut milk and the stock or water, 
stir to combine and simmer until the eggplant breaks down. Serve the curry over rice. 
Place flowers open on top---fun!






This recipe provided courtesy of Fresh Abundance!
www.freshabundance.com
509-533-2724