Thai curry is made with coconut milk (my recipe uses light organic coconut milk) and some different spices than Indian curries. You may be surprised that I use coconut milk since coconut is high in fat, especially saturated fat, but like the fat in chocolate, this saturated fat has been shown to have a neutral effect on blood cholesterol. The best way to handle the tofu is to cut the block in half lengthwise, place both halves on paper towels and gently press out the water with more paper towels, repeating until most of the moisture is removed.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
2 tablespoons Napa Valley organic extra virgin olive oil
2 tablespoons chopped peeled ginger
2 tablespoons chopped Melissa’s organic garlic (about 7 cloves)
4 medium locally grown tomatoes, quartered and seeded
1 Japanese eggplant, diced
1/2 small red bell pepper, seeded and cut into thin 2-inch long strips
1 14-ounce can Thai Kitchen lite organic coconut milk
2 tablespoons Thai Kitchen red curry paste stirred into 2 tablespoons water
1 package Nasoya organic extra firm tofu, drained well and diced into ½-inch cubes
1 piece fresh lemongrass, outer layer discarded, cut into 5 pieces
¼ cup packed slivered basil leaves
1 large handful bean sprouts
2 ounces baby spinach
1 tablespoon fresh lime juice

DIRECTIONS:
– Heat olive oil in a large skillet over medium heat. Add ginger, garlic, tomatoes, eggplant and bell pepper. Cook until tomatoes just begin to soften, about six minutes. Add coconut milk, red curry, tofu cubes and lemon grass. Make sure tofu is submerged in liquid so it absorbs the flavors. Cook for 15 minutes, stirring occasionally. Mix in basil, bean sprouts and spinach; cook two more minutes to wilt spinach. Remove from heat and remove lemongrass. Stir in lime juice and transfer to a serving bowl.

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