When I went to school in Tennessee, there was this Thai place that I went to a few times. The curry was to die for. It came surrounding this adorable little cake-shaped rice mound, and I loved every bite of it. I naturally tried to recreate it when I got back to my apartment and I've been making this curry (or a similar version of it) ever since.
Here's the thing: I'm terrible at writing recipes for cooking because I don't really follow them. I just kind of taste as I go. I'm trying to be more intentional about writing down the recipes that come to my mind. As I mentioned, this red curry is one that I've been making for a while, but always just kind of went along with whatever was in my fridge (I can't be the only one who does this though, so I don't feel too bad). It's perfect for leftover veggies or veggies you have no idea what to do with. I think it's pretty much impossible to mess this one up! I like broccoli in it, but this one has peppers, onions and carrots!
The secret is the homemade red curry paste. It contains most of the spices you are going to need. It's easy to make and I keep some frozen in the freezer in 1 TBSP sections to use at a moment's notice. Fun fact: I only have a moose-shaped ice cube tray, so my curry bag is full of little moose friends. It puts a smile on my face anyway.
This meal is simple and delicious. It's quick to whip up and tastes delicious on rice or even noodles if that is what floats your boat!
Related: Vegan Pad Thai
Easy Thai Red Curry
Serves about 6
1 large red pepper, sliced
1 large yellow pepper, sliced
1 yellow onion, sliced
1 large carrot, sliced in long strips
2 cloves garlic, minced
1 TBSP maple syrup
3 TBSP red curry paste
1 tsp fresh grated ginger
Juice from half a lime
1 can coconut milk
Sea Salt to taste
Cilantro and onion to garnish
1) With a little water add the onion to a large saucepan. Cook about 5 minutes until tender.
2) Add the peppers and carrots and red thai curry and cook until the vegetables are well coated.
3) Add ginger, lime, maple syrup, and garlic.
4) Pour in the coconut milk and cook a few more minutes until the sauce coats a spoon.
5) Adjust your seasonings - adding salt if need be.
6) Garnish with green onion and cilantro and serve with fresh wedges of lime over a bed of rice or noodles!
What are some of your favourite quick and easy dinners?