Simple Thai-style curry

Here is my go-to recipe for when “I don’t know what to make tonight for dinner, but I have some rice and a can of coconut milk.”  It uses up veggies, it is tasty, and it is infinitely variable.  I’ll give a rough outline for what we received this week, but you can improvise at will.

Simple Thai-type curry (4 servings)

2 cloves garlic, diced
thumb sized chunk of ginger, diced
small onion, diced
1/2 large, 1 medium, or 2-3 small eggplants, peeled and cubed
1 bell pepper, chunks or thin strips
about two cups of diced tomatoes
1 can coconut milk
Thai style curry paste to taste (this is cheating, but super convenient and tasty – it comes in a jar and stores well in your fridge)

Saute the garlic, ginger, and onions in some oil until beginning to soften.  Add eggplant and pepper, again until beginning to soften.  Add the tomatoes for just a couple minutes, then the coconut milk and curry paste.  Simmer a couple of minutes and serve over rice.

I’ve made this almost entirely out of various colored peppers, added potatoes / sweet potatoes / winter squash and skipped the rice, added shrimp / chicken / very firm tofu / garbanzo beans, diced up a kohlrabi or two instead of the eggplants, and started from scratch with hot peppers, more ginger, and lemongrass instead of cheating with the curry paste.  Cut it with more coconut milk / soup stock, add a couple tablespoons peanut butter, and garnish with basil and roasted peanuts, and you have a killer Thai style soup as well.