This recipe was a delightful experiment in the kitchen where Eric took the lead as the chef and I assisted as the sous-chef. The fusion of flavors and textures turned out to be a pleasant surprise, creating a dish that’s both hearty and flavorful.

Ingredients:

• 1 can coconut milk
• 2 cups water (additional as needed)
• 1 small can green curry paste
• 1 block firm tofu, cubed and air-fried with olive oil (15 min at 400°F)
• 2-3 chicken thighs, cut into bite-sized pieces
• A handful of cilantro, stems included, blended into a paste with some water
• 1 eggplant, cubed
• 1/4 red bell pepper, sliced (optional, for color)
• 1/4 can young bamboo shoots, sliced

Directions:

1. In a pot, combine coconut milk and water; bring to a simmer.
2. Mix green curry paste with a small amount of water, then add to the pot.
3. Season with sugar, salt, and fish sauce to taste.
4. Add the eggplant and simmer until it becomes soft, about 15 minutes.
5. Add the red bell pepper, bamboo shoots, and chicken. Cook over medium heat.
6. Stir in the air-fried tofu.
7. Before serving, mix in the cilantro paste to retain its vibrant color.
8. Serve with jasmine rice for a complete meal.