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 . . .
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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.
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3 comments:

  1. Vic Robinson8/11/2009 6:49 PM

    Looks really good. What was in the sauce?

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  2. Catherine Weber8/11/2009 9:02 PM

    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.

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  3. Crystal8/12/2009 9:03 AM

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

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