Nothing like kicking off a day-off with some curry!
This recipe was bangin’. I used frozed white ruffy and baked it with lemon juice, a smidge of olive oil and pepper at 350 for 17 minutes until it was flaky.
In the mean time, I sauteed green and orange peppers and onions on low-medium heat for 13 minutes, then I pumped it up to high for the last 3-5 minutes to give then a nice sear.
There was a lot of green peppers and onions, so I finished those up, transferred them to bowl.
Then, I cooked an eggplant with garlic on low heat for 15 minutes. After, of course, salting it and wiping off the extracted moisture.
I took about 2 cups of onion, green pepper and egglant, placed it back in the pan, and added a few sloshes of TJ’s red curry sauce. I placed it as the base in a bowl, put white ruffy on top, and drizzled some extra sauce on top. Delish, and because I still have have lots of peppers, onions, eggplant and ruffy left, I can easily change it up and make an asian style stir fry tomorrow.