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Sunday, August 15, 2010

Curry in a Hurry (or slow, if you like it that way)

This is one of my favorite things to make. It's so easy! (aside from the chopping) And not to mention Delicious. (It was J's Birthday Dinner Request this year; that's how good it is, people!)The original recipe was for making in a slow cooker- which I will probably do once it is colder out. But for now, I can make it on the stovetop much more quickly.

Peanut Coconut Curry:

1 can coconut milk (this Thai Kitchen kind is awesome, because it's at least 1/2 coconut cream)

cooking spray
2 cups water+ veggie bouillion (or just use broth)
1/4- 1/3 c. peanut butter (I prefer chunky)
1 Tbsp. freshly grated ginger
2 Tbsp. soy sauce
1 lime's worth of juice
1 Tbsp. brown sugar
1 tsp. hot thai chile sauce (we call it "cock sauce", because of the rooster)
2 cloves garlic, minced

Veggies and such:
1 bunch broccoli, chopped (about 2 c.)
1/2 onion, chopped
1 c. baby carrots
1/2 a package of firm tofu, cubed
1 zucchini, diced
2 c. fresh spinach
3 green onions, diced

Cooked brown rice, about 1 c. per person

In a large stock pot, spray with cooking spray and add the onions and garlic. When they have slightly browned, add the vegetable broth and other vegetables (save the green onions and spinach). Add the ginger, coconut milk, and tofu. After about 20 minutes, when the vegetables have softened, add the peanut butter, remaining sauce ingredients, spinach, and green onions. Serve over rice, with crushed peanuts or hot chile flakes as you like.

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