Simple Thai Red Vegetable Curry

The other night I was home alone and wanted to make a simple meal that would use what we had lying around. As you probably know, stir-frys are a great way to use random vegetables and are also very quick. I've always loved Thai food and although we have a great Thai restaurant in town here, after being in Gettysburg all semester (30 minutes for the closest Thai place) I was really craving some coconut curry. This recipe is really simple, basically you chop up your onions and garlic and soften them in a pan with a scoop of red curry paste, add the coconut milk and vegetables and let simmer.

For mine it was a simple mix of red pepper, zucchini, chile pepper, and onion. Recipe follows:

Thai Red Curry (For 1)

-1 small red pepper,

-1 small zucchini

-2 cloves garlic, minced

-1/2 a small onion

-1 small chili pepper

-1/2 can coconut milk

-1 tbsp brown sugar

-1 tbsp fish sauce (Essential for authentic Thai Flavor)

-1 tbsp red curry paste

-1 tbsp chopped sweet basil

1) Chop vegetables and mince garlic and chili pepper

2) Over medium heat add a tbsp of oil and cook onion, garlic, and chili pepper until onion is soft

3) Add 1 tablespoon of curry paste and stir until incorporated, cook 3 minutes

4) Add in half a can of coconut milk, the fish sauce, and brown sugar, stir, and cook for 5 minutes until simmering

5) Add in vegetables and cook for about 10 minutes until cooked through

6) Garnish with chopped basil and serve with brown rice

-Caleb