Tuesday, August 11, 2009

Thai curry!

I must have been craving spicy food when I made our meal plan for the week, since the last three meals I've made have been pretty spicy! I could have added a little extra sriracha to tonight's curry, but it was nice to enjoy a meal and still feel my lips at the end. "Vegetables in Thai Red Curry," with tofu added, from the September 2009 issue of Vegetarian Times . . .
example
Easy-peasy, tasty curry -- probably the easiest and best curry I've made to date. The sauce only contained four ingredients (and kept well in the fridge for a few days,) and it would have been really easy to have chopped/sliced all of the veggies ahead of time and kept them in a container in the fridge for one speedy meal. PLUS, since neither Dan nor I really care for cauliflower, drenching it in spicy, sweet, salty, creamy curry sauce was an awesome way to "disguise" it!

This one's going in regular rotation, for sure.

3 comments:

HayMarket8 said...

Looks really good. What was in the sauce?

Catherine said...

The sauce is 1 can of coconut milk, 2 tbsp red curry paste, 2 tbsp brown sugar, and 2 tbsp low-sodium tamari. The recipe suggests adding 1/2 cup of water at cooking time, but I added more like a full cup. I think the only thing it's "lacking" is more of an acidic note, so I'd probably serve with lime wedges next time.

Cafe Cyan said...

I just picked up a giant head of cauliflower from Enberg's produce, and this dish looks delicious.