Thai Curry FTW!

Greetings!

I was thinking for some time if to start this post with health details regarding coconut milk but then, while researching, I made up my mind: this blog is not about what’s good or bad for us, and I am not going to invent the wheel with new breakthrough information; yes coconut milk has saturated fat, and yes, it is super tasty and very dominant in two of my favorite kitchens: the Thai and the Vietnamese.

Bottom line: I do not think that consuming one can of coconut milk once a month can harm me more than other things – moderation is the key!

Thai Curry is one my favorite Thai dishes (the other one is Pad Thai), I like it for the mouthwatering flavors’ combination, for the freedom to use any vegetable that I have/like/want and of course, for the simplicity of making it – in less than 30 minutes of work there is a quick and delicious meal!

Ingredients – for two people, served with one cup of cooked white rice

• 1 can of coconut milk
• 1 spoon of red curry paste / or green or yellow curry pastes – all colors
• work just fine!
• 2 cloves of garlic / small piece of ginger / a bit of chili is optional
• Vegetables: my favorite mix has white mushrooms, carrots, midget corn, bamboo shoots, yellow and red bell peppers

Other vegetables options:

• Eggplant
• Broccoli
• Tofu
• Sweet potato
• Zucchini
• Peas
• Pumpkin
• Spring onion

Directions:

• Shake coconut milk can and mix well with one spoon curry paste
• Wash and cut all vegetables: garlic and ginger to small pieces, mushrooms to quarters, slice bell pepper, peel and slice carrot, slice the midget corn – bamboo shoots usually come cut in a jar so no need to cut them more
• Fry the ginger and the garlic in some olive oil (or coconut oil) for 2 minutes
• Add the vegetables – fry lightly for 3-5 minutes – stir from time to time
• Add the coconut milk/curry mix – stir
• Lower the heat and cook for 10 minutes (or until the carrot is not crunchy anymore)
• Serve over white rice

Simple or what?

Upgrade – if you have those ingredients then why not use them?

• Fresh lemon grass – remember to crush it before adding it and take it out after cooking
• Brown sugar – to balance the lemon grass
• Lime juice  – just because
• Fresh/dry chili pepper – if the curry isn’t spicy enough for you
• Fresh cilantro – no need to explain why!

 For a Vietnamese kick:

• Fresh Asian basil
• Kaffir lime leaves

Enjoy!