That’s a mouthful, huh?! To be honest, I was a little uncertain as to whether or not I would share this new recipe with y’all. Why? Well, because it’s a Parita creation through and through, and I didn’t know if it would be tasty enough to be a blog worthy recipe. And, this was my first time making a Thai dish at home. I don’t know what’s come over me the past few days, but first it’s saying no at work and now it’s making Thai food for the first time without a recipe! Call me Ms. Daredevil!
This dish actually turned out to be pretty tasty. It had the right mix of curry and coconut, and by letting it sit for a while, the veggies kind of melted into the liquid to create a thick saucy base. YUM-O!
Here’s the star of the show…
Without this little guy, my dish would have lacked flavor, color, and well everything, so I definitely needed him! I found him in the Asian food section of my regular old grocery store.
And now, here’s the recipe…it sounds a bit strange but trust me, the flavors come together deliciously…
Spicy Thai Red Curry Veggies
13.5 oz Lite Coconut Milk
1 tablespoon red curry paste
1/2 tablespoon soy sauce
1/2 tablespoon lemon juice
1 clove garlic, minced
1 1/2 cup sweet potatoes, diced
2 large handfuls of spinach, chopped
3/4 cup onion, diced
1 small yellow squash, diced
1 small zucchini, diced
1/2 cup almond milk + 1/4 cup water + 1/2 tablespoon red curry paste (NOTE: I had to create this concoction because I didn’t have another can of coconut milk…it turned out great though, so don’t be weirded out)
1 tsp salt
a few generous dashes of red pepper flakes
a small handful of roasted peanuts, crushed
rice, quinoa, or some hearty grain to serve as a base (NOTE: I used brown rice)
Heat coconut milk in a large saucepan over medium heat. Add red curry paste and mix until incorporated. Add soy sauce, lemon juice, and garlic. Once the mixture is almost simmering and staring to bubble, add sweet potatoes. Cover and let cook for 5 minutes. Then add chopped spinach and let cook another 2-3 minutes. Add onions, squash, and zucchini. Then add the almond milk mixture and stir until everything is incorporated. Once the mixture starts to bubble, turn down the heat and add salt and red pepper flakes. Let the curry simmer on low heat until the sweet potatoes are cooked through. Take off heat and let sit for another 10-15 minutes. Spoon the curry over grains and use the peanuts as a garnish. Enjoy!
[Something I just realized is that I am not a good recipe writer...lucky you guys! Oh well, we all have our weaknesses!]
If you have any simple Thai dishes that you make, please share the wealth. I’d really appreciate it because Thai is definitely up there on my list of favorite cuisines.
Thanks, y’all! Have a great night, and I’ll blog with you tomorrow…hehe…I crack myself up sometimes!