Quick Thai Curry
Thai curry is the ultimate fast food. A similar recipe is on the back of most any curry paste container. Best of all – you can add anything and develop any flavor with the varieties. Panang, yellow, red or green. All the colors of the curry rainbow. This is what I had in the fridge.
3 T peanut oil
3-4 T curry paste
1 T chili paste
1 onion, sliced thinly
4 ribs celery, sliced diagonally
1 serrano pepper, sliced
1-2 T ginger, chopped finely
2 c cabbage, sliced thinly
2 T rice wine
1 can coconut milk
2 T fish sauce
1 T lime juice
1.5 T brown sugar
6 T chopped cilantro
brown rice
Make rice in advance. Saute onions in peanut oil for 1-2 min, then add curry and chili pastes. Saute them for a bit, then add a splash of rice wine to deglaze the pan. Add coconut milk and make sure paste is evenly distributed. Bring it to a simmer, reduce heat then add other vegetables. When they’re crisp=cooked, add fish sauce, lime juice and brown sugar. Serve over brown rice with cilantro sprinkled on top.
yummy curry get in my belly!
http://midwestyoga.com/
Hey you, lost your email address, but wanted to pass this along. Some of it sounds a little much, but I am a definately a going. Love for you to join. Hope you are soloin’ well.