I've been on a Thai Curry kick recently. There's something about the combination of the spicy broth and coconut cream that I love. When you take a bite its so spicy and intense, and then the coconut sweetness comes in just enough for your mouth to recover before the next bite. Plus, with all the veggies I always feel good about ordering it for delivery.
I wanted to try cooking it for myself, for the challenge of trying something new, but also so that I could have it more frequently and not have to pay for delivery! Surprisingly, it was a lot easier than I thought! I found a lot of great resources on the website, Rachel Cooks Thai, and was able to come up with a great recipe.
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One of the main differences I made was using two cans of coconut milk instead of one. Rachel talks about customizing the balance of coconut milk to water based on your own preferences. I made an earlier batch with only one can of milk and more water and I really didn't feel like I could taste the coconut flavor at all.
Like I mentioned, its a pretty simple recipe to make - heat the coconut milk, add in your curry paste, add more liquid and your chopped veggies, simmer until veggies are soft and the flavors have marinated!
Let me know what you think! What's your favorite kind of curry?
Let me know what you think! What's your favorite kind of curry?
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Ingredients:
1 Cup Uncooked Brown Rice 2 Cups Water 2 Tablespoons Green Curry Paste 2 Cans Coconut Milk 1 Cup Water 4 Carrots 1 Small Eggplant 1 Cup Green Peas 1 Package Tofu 1 Tablespoon Turmeric |
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4-6
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Instructions:
Combine the rice and water in a pan. Bring to a boil. Reduce to a simmer for 35-40 minutes or until the water is absorbed.
Chop all of the veggies and tofu into cubes. Press the excess water out of the tofu. Fry the tofu in a skillet or non-stick pan with turmeric until all sides are crispy.
Open the two cans of coconut milk and scoop out the solid cream part at the top and put into a pan over medium heat. Stir until the cream has liquefied and begins to bubble. Add the curry paste and again stir to combine.
Pour the remaining coconut milk into the pan. Add your veggies and tofu and one cup of water. You can add more water depending on how thick you like your curry broth.
Cook until the veggies are soft and ready to eat.
Serve the rice and veggies in two separate bowls. As you are eating add the rice into the veggie bowl to soak up the broth and mix with the veggies - enjoy!
Combine the rice and water in a pan. Bring to a boil. Reduce to a simmer for 35-40 minutes or until the water is absorbed.
Chop all of the veggies and tofu into cubes. Press the excess water out of the tofu. Fry the tofu in a skillet or non-stick pan with turmeric until all sides are crispy.
Open the two cans of coconut milk and scoop out the solid cream part at the top and put into a pan over medium heat. Stir until the cream has liquefied and begins to bubble. Add the curry paste and again stir to combine.
Pour the remaining coconut milk into the pan. Add your veggies and tofu and one cup of water. You can add more water depending on how thick you like your curry broth.
Cook until the veggies are soft and ready to eat.
Serve the rice and veggies in two separate bowls. As you are eating add the rice into the veggie bowl to soak up the broth and mix with the veggies - enjoy!
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