Ingredients
Curry Paste:
1 bunch cilantro
1 bunch fresh basil leaves
1/4c lime juice
2 stalks lemongrass
2 cloves garlic
4 tbsp wheat free tamari
2 tbsp coconut oil
2 golf-ball sized chunks galang (or regular ginger)
1 tbsp salt
For the curry:
1/4 c coconut oil
2 cans coconut milk
2 c diced eggplant
2 c diced tofu
1 large onion, diced into 1" chunks
Preparation
In a sturdy food processor, add all curry paste ingredients. Process first on low for 3-4 minutes, then on high for an additional 5-10 minutes, until paste forms.
In a large wok, melt coconut oil. Add all vegetables and tofu, and sautee until onions soften. Add coconut milk and 1/2 c of curry paste.
Remaning curry paste will keep in the refrigerator for 1 month, or can be canned on the stovetop to store up to 1 year.
