Quick Thai Curry

22 11 2010

The theme around here continues to be comfort foods, and being so cold and snowy right now, this is an easy sell. We love curry of any kind, and for us it is a comfort food. As a wedding gift we received green and red Thai Curry bases purchased at Williams and Sonoma. Although I can’t find it on the website, I think they still sell it in the store, but it’s been a long time since I was there to see. It is the best Thai curry base I have used (including ones bought in asian markets). It is made from whole ingredients and you can see the lemon grass and lime leaves crushed up in it. I prefer making Thai curries from scratch, but when you are in the mood and don’t have all the ingredients, these bases are a comfort food saver. As for Indian curry bases, I tend not to use them. Unlike Thai, Indian curry ingredients are easy to keep around the house, lemon grass and lime leaves, key ingredients in Thai, do not keep well (unless you know a secret and want to share it with me).

Saturday night the weather was a mere -20 degrees Celsius, and this has gone on for a week now, so what to make for dinner? A warm Thai Curry. Here is an easy recipe and how I use the same recipe for a shrimp version and then convert it to a veggie dish for left overs. Always thinking ahead to lunch for the week 🙂

Quick Thai Curry

  • 1 cup of Jasmine or Basmati Rice (cook it with a few tbsp of dried or fresh grated coconut, we had some fresh coconut in the fridge, it was a great addition to the rice)
  • 1 tbsp Olive Oil
  • 1 Red Pepper, sliced
  • 3-4 Carrots, sliced on an angle
  • 3-4 Stalks Celery, sliced on an angle
  • 1 Large Zucchini, sliced in half rounds (I would use eggplant too, but couldn’t find any that night)
  • 1 can Coconut Milk
  • 2-3 tbsp Green or Red Curry Base, depending on level of spice
  • 12 large Shrimp, tail on
  • 1 package Snow Peas (hard to find organic, so I wash them really well, eh)
  • 1 can Chick Peas

Cut all of the vegetables so they are about the same thickness. While the rice is cooking, heat the oil on medium high heat in a wok or large pot. Add the carrots, celery and pepper, stir fry until the start to soften but are still firm, about 10 min. Add the zucchini, stir fry until the zucchini start to soften, 5-10 min, they might even caramelize a bit. Add the coconut milk and curry base, stir well. Add the shrimp and snow peas, continue cooking on medium heat until the shrimp are cooked and the coconut milk thickens, about 10 min. Shrimp are cooked when they are opaque and no longer pink. Serve over the rice, removing all of the shrimp. There should be plenty of veggies and some sauce left, add the chick peas to it, voila, lunch is served. Of course you can skip the shrimp completely and just add the chick peas, I do this with all sorts of veggies and curry through the winter.

Eat well, Be well (stay warm),

Nat

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