Thai red curry veggies

There are probably as many variations on Thai red curry as there are Thai grandmothers. And why not? Tasty, quick and easy... it's no surprise these dish has found world-wide popularity. My version is made with sweet potato, aubergine, and deep fried tofu, making it a healthy option, and one that can easily be adapted for vegetarians (I've included the veggie options below). I like my curry dryer than most, so add more coconut milk and water to thin out the sauce if you want it wetter.

Recipe

2 tsp oil or 2 tbsp coconut cream
1 onion, finely diced
2 tsp sambal olek (minced chilies)
1 tsp minced lemongrass
1 tsp minced galangal
1 tsp minced garlic
2 tsp shrimp paste (omit for vegetarian version)
1 tsp ground coriander
3-4 kaffir lime leaves
1 tbsp palm or brown sugar
1 tbsp fish sauce (use vegetarian fish sauce substitute or soy sauce for veggie version)
1 cup coconut milk
1 sweet potato, cut into bite sized pieces
1 small or medium aubergine, cut into bite sized pieces
Large handful of deep-fried tofu cubes, cut into bite sized pieces
Handful of Thai sweet basil leaves for garnish, if desired

Heat the oil or coconut cream in a heavy pan (if using coconut cream, heat until the cream separates and a layer of oil is visible). Add the onion, chilies, lemongrass, galangal, garlic, shrimp paste, coriander, and lime leaves. Stir well and cook a couple of minutes, until softened and fragrant.

Add the sugar, fish sauce and coconut milk, and bring to a simmer. Add the sweet potato and cook a few minutes, then add the aubergine and cook until the vegetables are just about done (probably another 7-10 minutes). Add the tofu and cook another minute or two.

Sprinkle with Thai basil for garnish and serve with rice.

Serves: 2-3
Preparation and cooking time: 20 minutes