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Sunday, April 25, 2010

Thai Curry

~1 tbsp mild curry paste
15 can coconut milk
1 tbsp brown sugar
1 tbsp fish sace
meat and/or veggies
15 oz can diced tomatoes, drained

Combine curry paste and 1/4 cup coconut milk in large, shallow pan. Bring to a boil. Add meat and cook until evenly browned. Add vegetables and cook until tender. Add remaining ingredients and simmer for a minute, until heated through. Serve over rice or rice noodles.

For a virtually no prep meal, I do a vegetarian curry using a package of frozen mixed or stir fry vegetables. It's also good with the addition of chicken, beef or pork. If you have fresh lemongrass, it goes very well with this dish. Add it when you cook the veggies, remove it before serving. It adds a little extra zing to the meal.

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