|The rice wanted to join in, but couldn't curry favor...|
Just as being with good friends can be heartwarming, so, too, is the wonder that is Thai curry. Here is my (perhaps completely inauthentic) take on a red curry. I make a batch and put the leftover in the fridge, lunch for at least four days if it's just me eating. And the rice keeps well, too.
Speaking of rice, you can use whatever rice you like. I tend to prefer long-grain brown rice: 1 c. of rice to 2 c. water, boil, then simmer for about 50 min. or until the water is just about gone. Turn off the heat and let sit covered for 10 min. before fluffing with a fork.
The vegetable mix is adaptable to what you have, but I'd definitely stick with the onion and peppers as a base.
Thai-style Vegetable Red Curry
Makes 4 servings; prep time 15 min.; cook time: 30 min.
Heat up 1 tbsp. coconut oil (or olive oil) in a large skillet over medium heat. Add ½ a chopped red onion and a pinch of salt. Cook, stirring, for 2 min. Add 2-3 minced cloves of garlic. Stir for a minute. Add 1 chopped green bell pepper, 1 chopped red bell pepper, 2-3 chopped serrano peppers (for spiciness; leave it out if you're averse), and 1-2 sliced carrot(s). Cook, stirring, for 5 min. Add in ¼ tsp. ginger powder (if you use fresh ginger, mince 1 tbsp. and add with garlic) and 2 tbsp. Thai red curry paste. Stir for 2 min.
Okay. Now. Pour in a 13.5 oz. can of coconut milk, ½ c. water, 1 ½ tsp. raw sugar, and stir in 1 chopped head of broccoli (and a chiffonade of Thai basil, if you've got it—I put in a lot... maybe ¼ c. worth). Bring that just to a boil, then turn the heat down and simmer for 10-15 min., or until the broccoli is just about cooked how you like it. Then add in (optional) 2 tbsp. of natural peanut butter (i.e., the only ingredient is peanuts) and stir until it's all blended together nicely. Turn off the heat and stir in 1 tbsp. soy sauce and the juice of 1 lime.
Serve over rice and enjoy with a nice, tall Thai iced tea!
The Curious Incident of the Dog in the Night-Time, a play adapted by Simon Stephens from the novel of the same name by Mark Haddon. Premiered at the Royal National Theatre in London on 2 August 2012. First produced on Broadway at the Ethel Barrymore Theatre in 2014, winning the Tony award for Best Play.