Wednesday, 28 September 2016

Last recipe source

The red Thai curry came from this book. 

Red Thai with Fall Vegetables

This is sooooo easy!
 Make some rice with this or eat as a stew.

Red Thai with Fall Vegetables

2 cans unsweetened coconut milk (each 14 oz)
1 tbsp red curry paste
1 tbsp turmeric
1 tbsp mild paprika
2 large sweet potato peeled and cut into 1" cubes
4 medium size onions, peeled & quartered
1/2 head cauliflower cut into 1" florets
salt, to taste
3 green onions chopped
thai hot sauce or tabasco sauce, for serving (optional)

1. Shake 1 cup of the coconut milk vigorously, open it, and pour 1 cup of the coconut milk into a large saucepan. Stir over medium heat until it has thickened slightly, 3 minutes.

2. Gradually add the red curry paste, turmeric, and paprika, stirring continuously with a spatula or whisk. Reduce the heat and summer, stirring for 3 minutes.

3. Shake the remaining can of coconut milk, open it, and stir in the sweet potatoes and the onions. Cook over medium-low heat, stirring frequently for 15 minutes.

4. Add the cauliflower and cook until all the vegetables are tender and the sauce has thickened, 15 minutes. Season with salt. Sprinkle the green onions over top.

Use any vegetable combo you like. And it's better with the whole coconut milk but you can use light milk but sauce won't be as thick and flavourful.