Monday, June 10, 2013

Things are getting a little spicy! Thai Red Coconut Curry with Vegetables!!

Filled with flavor and packed with a punch!  This recipe covers all the taste profiles...sweet, salty, sour and bitter.  It is rich yet light, and The acidity from lime juice really offsets the heaviness of the coconut milk.

Don't be intimidated because this is an ethnic dish and you are not familiar with the flavor profiles.  As long as you have the basics, you really cannot go wrong.  Typical ingredients in curry are galangal (Thai ginger), lemongrass, garlic, cumin, coriander, kaffir lime, and spicy red paprika.

But, don't fret if your local grocery market does not have these exotic ingredients!  There are easy ways to make this authentic dish!
In almost every large grocery store, you will find this little jar in the "ethnic" aisle.  Here is your headache free trick to spicing things up and making them sexy in you kitchen!

Thai Red Coconut Curry with Vegetable
Remember to make sure that you are buying the low fat coconut milk in the can, and not the regular canned coconut milk.  That way you are cutting out those unnecessary calories and fats!

Also, it is always easy to adjust the spice levels to your preference once you pour into your own bowl.  For instance, my husband isn't big on heat, and I am a freak with spice levels!  Always important to have your Sriracha on hand!

Ingredients:  (yields 2-3 servings)
1 cup white rice
2 cup water
1 tbsp chopped fresh ginger
1 clove chopped garlic
1/2 head cauliflower florets
1/2 eggplant cubed
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1/2 sliced zucchini
1/2 c baby spinach
2 chopped green onions

1 can low fat coconut milk
3 tbsp red curry paste
splash of soy sauce
juice from 1 lime
sriracha (to taste)
salt (to taste)
3 tbsp brown sugar

in a pot, add water and white rice and bring to boil.  Cover and simmer for 20 minutes.  In the meantime, take a large wok (or large sauce pan) and saute garlic and ginger for 1-2 minutes, then cauliflower and bell peppers and saute for an additional 4-5 minutes.  Add in the zucchini and eggplant.  Mix all veggies thoroughly until slightly soft.  Add the coconut milk, red curry paste, soy sauce, lime juice, brown sugar and sriracha.  Bring to boil and then turn to simmer.  Add in baby spinach and let everthing simmer together until veggies are nice and soft.

Ladle into you favorite bowl and serve with your white rice.  Garnish with chopped scallions.

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