Joined by a long-time Waterloo engineering friend for a few days of play in the Vancouver February sunshine, we gather a few authentic Thai ingredients at Granville Island Public Market, we prepare for this Special Dish for the Week:
Thai Eggplant Curry
We spend a wonderful day of strolling around the lovely if still chilly West End, sprinkled with early cherry blossoms, and perusing the magic of DragonSpace gift shop and Public Market at Granville Island, wandering the mystical lands of fairies and dragons and delighting in vibrant colours of fruit, veggies, and flowers.
With an online mediation awaiting us that evening still, we ferry back home across the Burrard Inlet to prepare this Thai curry for our dinner.
What fun and healthful adventure with a loving friend from afar!
This Thai curry includes some exotically authentic Thai ingredients*:
- coconut oil
- green Thai curry paste
- coconut milk
- Thai eggplants*, quartered
- yam, cubed
- cauliflower, coarsely chopped
- shiitake mushrooms, sliced
- cilantro roots, finely chopped
- Kafir lime leaves*
- Thai basil*
- Bragg soy sauce
- Maple syrup
- cilantro as garnish
The preparations go much faster with an assistant peeling and chopping while I rinse and heat up the oils and curry paste. Our dish is ready in record time, made fragrant and delicious with two doses of TLC. We enjoy it with a glass of sweet Apothic Rosé.