I hate recipes that tell you it will take you 5 minutes, this invariably is only true, if you have already washed and chopped all the ingredients and have them ready to throw into the pan. I feel this is dishonest, unless you have Martha the Maid, or Bob the Butler, or Harry the house robot around, who make everything ready and then call out “Sir, Madam, please convene to the kitchen to heat your lunch”…..Sadly I don’t have this set-up, although I would fully embrace it in the unlikely event that it ever comes my way.
So in order to ensure that I am truthful I timed this from first opening the fridge to sitting at the table to eat – 7 minutes all included, chopping, mixing, heating etc. (leave out the eggplant if you don’t have any handy and ready..)
Serves One hungry eater in 7 minutes including all chopping and heating
10g red curry paste, 1/2 lemon juice, 2 cups coconut milk, 1 cup tofu cubes, 1/2 tablespoon agave nectar, 1 cup cooked eggplant**, lots of thai basil, this is vital, the flavour of regular basil just isn’t the same
Heat the coconut milk, add red curry paste and stir, add 1/2 lemon juice, agave nectar, add the tofu cubed and heat through, stir in a generous handful of washed and chopped thai basil. Add 1 cup cooked eggplant if you have any to hand (I happened to have 3 in my fridge from the night before, when I had planned to make baba ghanouj but the energy failed me..the eggplant i used was baked in the oven whole until blackened outside, which gave my thai curry a nice smoky flavour, but if you dont have any, don’t worry you can live without)
With a nice hot green tea
If you need carbs you can make some rice, that will take longer than 5 minutes, or you can eat some bread, or you can, as I did most of last week have a vegan muffin after the main course (that is until I added up the k cal content of a single measly muffin and then I reconsidered briefly, before embracing the muffin and all it stands for :))
This is my Monday contribution to Fiesta Friday – those of you who are just now coming home from the party need something for lunch this week surely?
PS As the red curry thai sauce contains shrimp this is not a vegetarian nor vegan food choice. I wonder how many eaters in Thai restaurants are aware of this; I suspect not too many…..