Healthy and Delicious Cooking

A wonderful way to warm oneself during those miserably cold winter nights was a spicy bowl of Thai Red Curry with Pork and Eggplant ladled over nutty brown rice. One of my fondest memories is eating my way through Thailand, and though the cooks that fed me ground their delectable curries with fresh spices and herbs, I thank God for those sweet little tins of ready-made curry pastes, especially on week nights. Stir them into a little soy sauce and ground chilies, along with the protein of your choice and  the foundation of your stew is ready. Simmer for an hour or two, add your vegetables, and  continue cooking until they are cooked through. If using left-over roost meats it make preparing the meal even simpler. and much faster. Finish with s small amount of coconut milk and cilantro and you are ready to enjoy. My Pork and Eggplant Curry has the creaminess and heat to shake the frost, make your taste buds rejoice, and gently warm your body and soul. This curry is adapted from An