Thursday, January 15, 2009
Lunch Leftover's: Pescatarian "Beef" and Eggplant Red Curry
1 cup unsweetened coconut milk
1 + 1/2 cup water or broth
1 package of Morningstar meal starters, beef
1 eggplant, chopped into 1/2" squares.
2 tablespoons of red curry paste
2 tablespoons of fish sauce
2 tablespoons brown sugar
2 cups of jasmine rice, steamed
In a wok, stir 1/2 a can of coconut milk and bring to a simmer over medium high heat. Once it is thick, bubbly, and fragrant (about 2-3 minutes) add the red curry paste. Mash and stir until it forms a creamy, smooth curry (about 2-3 minutes. Next, toss in the beef strips and stir, tossing to coat for a minute or two. Add the rest of your ingredients and stir occasionally, allowing to simmer for about 8 minutes, or until the eggplant takes on a light green color and softens. Once the curry looks ready to go, spoon it over a bowl of steamed jasmine rice and enjoy.
Chronicling my adventures in proving that less is more. I'll learn to refashion/recycle clothes, prepare gourmet meals using as many natural/basic/raw ingredients as possible. I'll learn to spend less, live more, and reclaim those things that are truly valuable in my life.