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