Kitchen Sink Thai Curry

The worst curry I have ever had was this past summer in Washington State. I was hungry and expecting a delicious meal stocked with vegetables and some tofu. What I got looked like a bowl of orange liquid with one piece of broccoli, 3 carrot pieces, 2 bell pepper strips, and 4 cubes of tofu. Total rip-off.

As a vegan I was expecting something substantial but was left hungry. Below is a recipe that is definitely filling. I even filled three cutting boards with all the vegetables I was putting into this dish.

Don’t worry too much about whether or not you have all the ingredients. The great thing about vegetable curries is that you can play around with whatever ingredients you like and have. I love broccoli and mushrooms. Maybe you don’t. Cooking should be fun and you should like what you eat. I strongly advocate experimenting. Maybe you hate red cabbage. If so, then don’t use any! Maybe you want extra bell peppers. Then by all means put in 4 or 5 bell peppers. This recipe is meant to be more of a guideline to help get you started. Have fun.

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Kitchen Sink Thai Curry

Yield: 4-6 servings

Ingredients:

2 Tbsp. toasted sesame seed oil

3 cloves garlic, minced

1-3 Serrano pepper, minced (I wanted to use 3 but only used 1 because certain family members do not appreciate losing feeling on their tongue).

1-3 tsp. fresh grated ginger (depending on how much of an extra kick you want)

1 onion, chopped

3 carrots, sliced on a slant

4 stalks of celery, sliced on a slant

8-10 oz mushrooms, sliced (don’t slice these too thin otherwise they get overcooked)

1 bell pepper, chopped

2 zucchini, halved and sliced

1-2 cups broccoli, chopped

1 c. red cabbage, chopped

16 oz tofu, cubed

1 can light coconut milk

2 tbsp. red curry paste

Directions:

  1. Heat oil in a wok over medium heat. Add the garlic, ginger, and Serrano pepper. Saute for 1-2 minutes. Add Tofu and stir occasionally for 2-3 minutes. Add the rest of the vegetables and stir until incorporated. Cover and let it cook for 5-10 minutes. The vegetables should give off enough moisture to keep things from sticking to the pan and they will get a light steam from doing this.
  2. Add the coconut milk and curry paste to the wok. Stir again until incorporated. Cook until the vegetables are at their desired level of crunchiness.

Enjoy over rice or as is.

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