Vegan Red/Peanut Curry -- Thai Food

- Basmati Rice
- Peanut Oil
- Peanuts (without the shell)
- 2 Heaped Teaspoons of Red Curry Paste
- 1 can Coconut Milk
- 5 Tbl. Spoons Unrefined Sugar
- 2 Tbl. Spoons Lime Juice
- 2 Tbl. Spoons Braggs (Soy Sauce)
- 3 Teaspoons Salt
- 1 Cup of Water
- Thai Basil or cilantro or Regular Basil (exclusive or)
- 1 Brick of _VERY_ firm Tofu
- 1 Small Can of Bamboo Shoots
- 1 Japanese Eggplant
- 3 to 4 Carrots
- 1 small squash
- 1 small zucchini
- 2 Bell peppers (The more colorful the better)
- Spinach (just enough to lace the curry with)
- 6 to 10 Broccoli florets

Instructions:

First cut the Tofu into little right triangles and put in frying pan with liberal amount of peanut oil. Note: the peanut oil should already be hot so the Tofu fries without sticking to the pan. Make sure not to spatter you or your clothing and don't start a fire. (Yes, I started a fire once)

Second follow the instructions on the Basmati rice to make as much rice as you like. You want the rice to be a bit on the dry side so it can soak up the curry. I usually use 1 cup of rice to 1.5 cups of water.

Third open the coconut milk and pour it into a large sauce pan. Next add the cup of water. At this point you can turn the heat on high while you add the rest of the ingredients. Now add the salt, red curry paste, sugar, soy sauce (Braggs), and lime juice. Make sure to do it in that order to save washing your spoons. Now whisk the curry until all the ingredients melt together. Once you have done this add the Thai basil or cilantro or regular basil. The Thai basil really makes a difference in the meal so shoot for that. Once the curry comes to a boil turn it down to medium-high range. (Your Tofu is burning; flip it)

Fourth we must cook the denser veggies before the ones that will turn to mush. Rinse the bamboo shoots well and put them right in. Now cut the eggplant and carrots and put those in. (Remember your Tofu is burning; flip it)

Fifth get a bowl and put the remaining veggies into it making sure to cut those that need it. We use the bowl because all of these veggies should cook for the same amount of time and this will allow us to add them all at once. By now your tofu is done cooking. Dump the entire contents of the pan, oil and all, into the curry. The remaining veggies should only be added to the curry once the eggplant and carrots get a little soft. The veggies should only cook for about 2 minutes so that they are still crunchy and fresh. Remember, your making a curry, not a stew.

Sixth, take the peanuts and mash them into peanut powder, something a coffee grinder does real well. Once the meal is ready (your eggplant should be soft) you can put down a bed of rice and use a ladle to pour the curry onto it. Now top with the crushed peanuts and enjoy.