Sunday, February 3, 2008

Red Curry Days

We Want Curry, in our Tumma-tum-tummies!

Today Im going to make curry. Cory and I bullshitted our way through a recipe for red curry once with a very high success rate. Just in case you also are hankering for some fine curry, here's the recipe and some photos Cory took last summer.

Kara and Cory's Amazing Red Curry Extravaganza

2 tsp olive or vegetable oil
1 - 2 tablespoons Thai red curry paste
1 onion, quartered
1 red pepper, sliced thin
2 green onions
2 sliced carrots
Handful of sugar snap peas
Some cauliflower maybe
Any other vegetables on hand, toss'em on in there
1-2 tablespo
ons cornstarch
1 can of coconut milk
(light if you dont want it to be extra delicious)
Soy sauce, oyster sauce, and brown sugar for taste
* A pound of skinless, boneless chicken breast,
cubed or cut into thin strips, optional

Heat the oil in a large wok or skillet over medium-high heat. Add onion and sugar and cook until caramelized.

Add the chicken pieces, cook, stirring, for about 3 minutes. Add vegetables, curry paste, soy and oyster sauce. Stir until vegetables are softened.

Dissolve the cornstarch in the coconut milk, then pour into the pan over the veggies. Bring to a boil and then simmer over medium heat for about a minute.