VEGGIE THAI RED CURRY

i wanted to make thai curry for a while now, 

and i finally got around to it.

i was worried that it was gonna be a bust since i was using ingredients i'm not too familiar with,

but it turned out to be quite delightful!

i will definitely be making this one again.

VEGGIE THAI RED CURRY

with brown and wild rice

you will need:

- 1 cup brown and wild rice

- 2.5 cups water

- 2 tbs vegetable or olive oil

- 0.5 regular eggplant

(cut into little cubes)

- 0.5 regular onion

(chop finely)

- 2 garlic cloves

(mince)

- 1.5 tbs of red curry paste

- 1 can coconut milk

- 1 carrot stick

(cut into bite sized pieces)

- a couple pieces of broccoli

(cut into bite sized pieces)

- 1 pack of firm tofu

(cut into little cubes)

- 1 tbs sweet soy sauce

- 1/2 tbs of seasoning

or chicken stalk powder

the how to's:

1.

 bring rice and water to a boil.

cover and boil over medium heat for 

20-25 minutes until desired texture is reached.

turn off the heat and let it stand for 5 minutes 

so that excess water can evaporate.

2.

 add oil, onion, and garlic into a medium sized pot

on medium heat.

cook until onion and garlic are sweating.

add the eggplant and 1 tbs of the red curry paste

and cook for another 2 minutes.

(add more oil if necessary)

3.

add the coconut milk, carrot, broccoli, tofu, 

sweet soy sauce, seasoning, and rest of the curry paste.

mix.

cover and cook for 8 minutes on medium heat.

check to see if vegetables are of desired texture.

4.

plate the rice and curry.

 5. 

BON APPETIT!

i hope you like this hearty recipe.

it makes for some great left-over lunches.

other vegetables such as cauliflower, red peppers, or snap peas 

will also work well with this dish.

stay tuned for more recipes!

:)