Thursday, April 6, 2017

Quick & Easy Thai Red Curry

This tasty curry is so quick and easy to prepare that my family would not believe that it was actually made fresh! Fabulous food for a busy weeknight!

Before prepping the curry, start the rice, grains or pasta cooking and you will have everything ready by the time the curry is finished. If you have leftover cooked grains or noodles, then you can serve even quicker. Delicious over cooked white/brown/red rice, quinoa, couscous, rice noodles, angel hair/linguine/spaghetti etc.

Serves 4

Ingredients: 

1 can Coconut Milk
2 -3 T Thai Red Curry Paste
1 - 3 t Coconut OR Brown Sugar
1 tsp Curry Powder (optional)
1/4 t Turmeric
1/2 t Salt
Stems from the Cilantro
1 small Onion, diced large
2 - 3 Carrots, sliced thickly
1 pkg Tofu, cut into 1" cubes
6-8 oz Mushrooms, quartered
4 - 6 Mini Sweet Peppers, sliced
2 cups Baby Spinach OR chopped Cabbage
3 - 4 Scallions, sliced
1 Handful Fresh Cilantro

4 Servings cooked hot Rice, grains or noodles
Roasted Cashews or Peanuts, chopped
Thai Style Chile-Garlic Sauce, to serve

Place coconut milk, curry paste, sugar, curry powder (if using), turmeric and salt in a large pan. Heat stirring to mix the curry paste well into the coconut milk. Bring to a boil, lower heat so the sauce is simmering. 

Add the lower thick stems from the cilantro, onions and carrots to the pot, cover and simmer for about 3 minutes. 

Tip the tofu cubes, mushrooms, and peppers into the curry and stir gently to coat; cover. Simmer for 2 to 3 minutes.

Top the curry with the spinach/cabbage and scallions; do not stir! Cover and simmer for 2 minutes. Turn off the heat.

Let the curry rest for about 5 minutes. Stir in the torn cilantro into the curry and serve.

Divide the hot grains or noodles among 4 wide bowls, ladle the curry on top, sprinkle with nuts and serve.

Pass a little bowl of Thai-Style Chile-Garlic Sauce for those who would like to spice up their curry.

Enjoy!




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