As published in Detroit Lawyer

By Andrew Malec, Ph.D.

Delicious and easy to prepare

Without a doubt, my “go to” comfort food is Thai curry. It also happens to be my favorite dish to cook, and I have prepared many Northern, Central, and Sothern Thai curries over the years (coconut milk based, water based, and dry curries). I have extensively researched Thai cuisine and lov curries because of the spices and the balance between the sweet, salty, and spicy notes of the curry. They are also easy to preapre. I have literally prepped, cooked, and started eating a curry in 20 minutes, which is less time than it would take to place and pick up a carry out order.

Since my eggplant and basil were ready to bve harvested from my garden and since I always keep a well-stocked pantry of various curry pastes, I decided to make a red curry utilizing those ingredients with the addition of some tofu, carrots, onions, and mushrooms.

This is a great dish to prepare becuase you get the crunch of the onion and carrots balanced with the sponginess of the eggplant, tofu, and mushrooms which help absorb the flavorful curry. And there is no mistaking the aromas that fill the house.

Curries can also be adapted to other readily available ingredients. For example, you can easily substitute other proteins for the tofu and use other vegetables growing in your garden. You can evenb add pineapple or mango if you want to take your curry in that direction.

If you are so inclined, please give this dish a try. Enjoy!