Tuesday, June 3, 2008

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


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