Recipe Trade Off: Thai Red Curry

This lovely blogger , Ms. Bosmalife nominated me for a recipe trade off that she started.

Here are the Rules:
*Once you are nominated by someone for the recipe trade off*

-link the person who nominated you
-then upload your recipe.
-include a picture if possible.
-than link other bloggers (let’s aim for 5-10)

Recipe: Thai Red Curry
The recipe I’m sharing is what I made for dinner tonight. It’s a really easy recipe, that I use whenever I have a bunch of vegetables that I need to use up. I usually have my pantry stocked with a couple of cans of coconut milk, as well as a few jars of this red curry paste.

This recipe is gluten-free and dairy-free. It can also be made to be vegetarian and vegan by omitting the chicken and fish sauce.

You will notice that I cook my chicken separately from my curry (some people cook it in their curry). This is because I don’t like overcooked chicken, and I have more control over it if I pan fry it separately.

Ingredients:
– a 400mL can of coconut milk
– 2 tbsps of Thai Red Curry Paste
– 2 tbsps of fish sauce
– 2 tbsps of maple syrup (or brown sugar)
– 1/3 cup of chicken or vegetable broth
– a large handful of cilantro, chopped and separated into stems and into leaves
– Any veggies that you have on hand (I used cauliflower, carrot, zucchini, red pepper), cut up into bite sized pieces.
Nice veggies to use are: red peppers, eggplant, mushrooms, broccoli, and onions.
– 6 ounces of chicken (serves two), can substitute tofu or tempeh if vegetarian

Instructions:
1. Cut up your veggies into bite-sized pieces.

2. Melt the solid portion of the coconut milk in a medium sized pot. After it is melted, add the remainder of the can.
3. Stir in the two tablespoons of the curry paste.

4. Add cilantro stems into the pot and let simmer for a minute.
5. Add 2 tbsps fish sauce, 2 tbsp maple syrup, and 1/3 of a cup of chicken broth (could be vegetable broth). Stir.
6. Different vegetables require different cooking durations, so add in your heartier vegetables now, cover, and allow to simmer for 5 minutes.

While you wait, grease a frying pan and cook your chicken. If using tofu or tempeh, you can add it into the curry pot now. When the chicken is done, set it aside on a plate.

6. Add the less hearty veggies (red pepper, zucchini) into the curry, and simmer for another two to five minutes, or until tender.
7. Dish out a bowl of white rice, add the cooked chicken to the serving plate, and a generous ladle of red curry. Top with a sprinkle of cilantro leaves.

Nominations:
My Perfect Breakdown
Reciprocal Love
Solo Mama
Expecting to Be Expecting
Her Egg My Nest

Sorry if things don’t look quite right, I typed this up on my iPhone.