My Thai Coconut Curry

There are some dishes that are requested and made so often that they become a family staple.  This is one of them. 

It's really fast and easy to make and you can put just about anything into it so you can change it up every time you make it.  It's a great way to use up left overs.  This recipe easily adapts to a vegetarian or even vegan dish with a few substitutions.

There are a few essential items that are a little different if you've never tried Thai cooking before but they are easily found.  You can leave off the fish sauce if you really dislike the smell but it does make a difference in the flavour authenticity and roundedness.  Don't worry, it really doesn't taste fishy.

Red Curry paste is found in little plastic jars on the shelf as well.  Ginger can also be found in jars or you can buy a piece of ginger fresh and grate it.  Coconut milk not coconut water is used.

So easy, so good.  Thai food at home.

My Thai Coconut Curry

1 tbsp vegetable oil

1 onion, chopped

1 celery, chopped

½ green or red bell pepper

1 tsp garlic, minced

1 tsp grated ginger (bottled or grated)

2 Tbsp tomato paste

1 Tbsp Red Curry Paste (if your spice level is low cut down to 2 tsp)

2 Tbsp brown sugar

1 Tbsp fish sauce

1 - 14 oz can Coconut milk

1 c. chicken or vegetable broth

Suggested Add Ins, Up to 4 cups

-mushrooms

-zucchini

-green beans

-carrots

-broccoli

-butternut squash (I've added mashed and those squash haters won't know)

-cooked chicken or pork, chopped

-tofu

-shrimp (add just before serving when sauce is ready.  Cook until they turn pink)

Garnish

-chopped fresh cilantro

-chopped roasted peanuts

-bean sprouts

-sliced lime

1. In a medium saucepan, add vegetable oil over medium heat.  Add onion, celery, peppers, garlic and grated ginger.  Saute for a couple of minutes.  Add the rest of the ingredient including your add ins.  Stir and bring to boil and turn down to a simmer.  Continue cooking until veggies are cooked through, about 20 to 30 minutes.  
2. Serve over rice, or rice noodles.
3. Garnish with lime slices, etc. as desired.