A light coconut curry perfect for summertime with lots of fresh veggies. Originally a chicken curry recipe, my friend Janna modified it for her veggie friends, passed it along to us, and then I modified it again to come up with this one. Enjoy!
Veggie Coconut Curry
14oz unsweetened coconut milk
3tbsp green curry paste
1/2 package of tofu
1 eggplant
1 red pepper
1tbsp lime juice
2tsps brown sugar
3/4 cup fresh basil
1/2-1 tsp chili flakes or fresh chili pepper
Basmati or Jasmine rice

Heat coconut milk and whisk in curry paste till smooth. Add tofu (you can pre-fry them first if you like them a bit cruncy) & veggies, lime juice & brown sugar. Simmer till veggies are tender. Stir in basil and chilies. Serve over rice.