Red Vegetable Curry

Source: optional

Ingredients

• 1 tbsp neutral oil
• 1 medium yellow onion, thinly sliced
• 4 cloves of garlic, minced
• 1” piece of ginger, peeled and minced
• 4 tbsp Thai red curry paste or 1 4oz jar of Thai Kitchen red curry paste
• 2 13.5oz or 14.5oz cans of full-fat coconut milk
• 1 cup vegetable broth
• 2 tsp granulated sugar
• 1 medium carrot, sliced into coins (about 1 cup)
• 1 medium yukon gold potato, cut into lengthwise quarters then sliced crosswise (about 1 cup)
• 1 small head of broccoli, cut into florets
• 1 medium red bell pepper, cut into bite size pieces
• 3oz green beans, cut into bite size pieces
• 3 tbsp soy sauce or fish sauce
• 1 cup of uncooked jasmine rice

Instructions

1. In a large pot over medium heat, heat oil. Add onion, garlic, and ginger. Stir frequently until aromatic, about 3 minutes.
2. Add curry paste and stir until broken up and evenly distributed.
3. Add milk, broth, and sugar.
4. Bring to a boil over medium-high heat and add the carrots and potatoes.
5. Reduce heat to medium-low and simmer until curry begins to thicken and flavors have melded. Minimum 15 minutes (see note*).
6. Cook rice according to package instructions.
7. Add broccoli, bell pepper, green beans, and cook until vegetables are tender. May take about 10 to 15 additional minutes. Stir in the soy sauce. Taste test the potatoes and ensure the curry has reduced to an appropriate thickness to determine done-ness. (see note**)
8. Divide rice among bowls. Spoon curry over and serve.

Notes

• • Ensure the heat is high enough to build a simmer, and make sure there is enough time taken during the first reduction phase. 15 minutes is not enough and will result in a watery curry. Try 25 and report back.
• ** Time this next time and report back. This took 15-20 extra minutes the first time at a high simmer.