Jul 20th - Eggplant and Tofu Red Thai Coconut Curry

[JUMP to the PRESENT but more GALAPAGOES memories to come]

Aaaah coconutty goodness.  Three weeks without it and it is super easy to do on a busy week.  We are madly trying to catch up at work, photos, blog, and housework; therefore, we needed something we could sit down to after getting home quite late.  Spicy food is alsy counterintuitively good for hot weather. 

Eggplant and Tofu Red Thai Coconut Curry

1/2 Onion, chopped
2 Cloves Garlic, minced
1 inch Fresh Ginger, matchsticks (big enough for D to pull out)
1 Serrano or Birdseye Chili, chopped (big enough for D to pull out)
4 Baby Asian Eggplants, 150% bigger than a Golf Ball, cut into 8ths along the long side (halved, quartered then again)
1/2 large Zucchini, chopped
200g Extra Firm Tofu, cubed
2-3 T Red Thai Curry Paste
1/2 c Cilantro, chopped (garnish, optional) [I went a bit heavy but I had missed it]
Lime wedges, (garnish, optional)

The instructions are from a previous Thai Curry.  The vegetables are different but the method, well my method is the same.  As I have written before, D starts with the paste and I start with the aromatics.  This was my method for a Thai Curry. 

We had a wonderful Trimbach Riesling. Bright, and balanced.  Very good with spicy food.