Green Curry with Five-Spice Tofu

Post date: Feb 15, 2010 10:32:53 PM

~5 lbs. five-spice tofu, cut into bite-sized triangles

½ C. oil

1/3 C. green curry paste

5 14 oz. cans Thai coconut milk

5 stalks fresh lemon grass, thinly sliced

6-12 Japanese eggplants, sliced into roll cut

3-5 red bell peppers, chopped into 1" pieces

2 green bell peppers, chopped into 1" pieces

1 can water chestnuts, halved or quartered

15 kaffir lime leaves

¾ C. fish sauce

zest from 3 kaffir limes

2 bunches of basil, leaves only

2 C.garlic chives, finely sliced

In a wok or large skillet, heat oil, curry paste, and "cream" of coconut milk until mixture is bubbling and slightly thickened. Stir fry tofu for a minute or two and then add eggplant, red bell peppers, water chestnuts, kaffir lime leaves, lemon grass, and remaining coconut milk. Cook until curry thickens and eggplant softens, 10 minutes or more. Mix in fish sauce and kaffir lime zest. Add basil and garlic chives. Serve immediately over hot steamed rice.