We’re getting a serious dose of autumn today in Ohio. The high isn’t expected to get out of the mid 50s. Ergo something warm and comforting: vegetarian Thai red curry.
This is just kind of a riff on the recipe that’s listed on the red curry paste label. Mix and match whatever veggies you prefer. I didn’t have any Thai basil but if you can find it, use it. Really, it completes the flavor profile. And if you decide to use eggplant, choose a smaller one. The bigger they are the more seeds they have, which ups the bitterness factor. Though not necessary, if you salt and rinse the eggplant, regardless of size, it’ll remove some of that bitterness and excess water.
You could add some cooked, shredded chicken or other meat to make this more filling. If you want to punch up the sauce, a dash of fish sauce or a splash of lime juice wouldn’t be amiss here either.
Veggie Thai red curry, serves 2 as full meal & 4 as a side
1/2 red bell pepper, sliced
3 mushrooms, sliced
1 large carrot, sliced
2 stalks celery, chopped
handful of cauliflower florets
half a medium red onion, sliced
2 heaping tsp. red curry paste (I used Thai kitchen brand.)
one can coconut milk (I used Thai kitchen brand, the lite version though regular is fine, too.)
1 tsp. veggie oil
1 tsp. grated ginger
1 tsp. grated garlic
1. Heat oil in 10″ saute pan or small soup pot. Cook onions until tender. Add coconut milk. Whisk in garlic, ginger and red curry paste. Bring to light boil.
2. Add veggies cover and let simmer 20 minutes. Check veggie tenderness. Cook it until you like it. Sauce will thicken as it cooks and cools. Serve over rice or a hearty grain like quinoa or bulgur. Make it grits if that floats your boat.