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Thai Recipes with Easy Find Authentic Thai Salad and Vegetables Cauliflower and Snake Beans Stir-fried
Ingredients 4 small lady finger eggplants (about 400g)250g silken tofu or bean curd 2-4 small fresh red or green chilies 4 cloves garlic, crushed 4 coriander roots, chopped 1 small brown onion, chopped 3 tsp soft brown sugar 2 tb sp lime juice 2 tb sp fish sauce 1 tb sp oil 1/2 cup basil leaves 2 tsp dried shrimp, finely chopped, optional Method Heat a medium frying pan or wok until hot, add the eggplant, cook until the skinbegins to char, turning to cook all sides. Remove from the heat, cool. Slice the eggplant diagonally into 2 cm thick slices. Drain the tofu and cut into 3 cm cubes. Using a food processor or a blender, blend the chilies, garlic, coriander roots, onion, sugar, lime juice and fish sauce until smooth. Heat the oil in the same pan or wok, add the paste and stir over high heat for 1 minute or until fragrant. Add the eggplant, stir to combine and cook covered, for 3 minutes or until just tender. Add half the basil leaves and the tofu and gently stir through. Serve garnished with remaining basil leaves and dried shrimp, if desired. (Serves: 4-6) Back to Salad and Vegetables Index: Click Here
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