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!
:)
