I am currently obsessed with Thai Curry! What's better than a big bowl of warmth with a bit of a kick!?
I have started making curry daily for lunch AND/or dinner. I have discovered that using almond milk, as oppose to coconut milk, gives the nice creamy texture without all the fat that comes with coconut milk.
pantry to make a wonderful curry.
I will give the recipe for this combo because I happened to photograph it, but I've made many and will list other possible combinations below
3/4 - 1 cup of a cooked grain (use your Basic Grain recipe that you should always have ready and on hand)
2 T Thai Curry Paste (red or green)
Handful of edamame beans
Handful of Snap Peas, cut crosswise
Handful of Cabbage, coarsely chopped
1 Baby Bok Choy, roughly chopped
2 Cups Almond Milk or one can Coconut milk
In a sauce pan, combine your grain, beans and peas, curry paste and about 2 T milk.
Saute for awhile so the vegetables really get a chance to cook in the curry and absorb the flavors
Add the remaining milk and bok choy
Simmer partial covered for a few minutes or until vegetables have reached desired tenderness
If you are making your grain at the same time, do not add it to the curry. Simply pour your warm curry over your warm garin. I mixed my grain into my curry because it had been in the fridge and needed to be warmed.
If you are using a meat, add it to the pan during the first step with the curry paste.
My Other Favorite Ingredients:
Any type of beans
Can easily be doubles, tripled... You really can not mess up here... So simple and delicious!