Wednesday, December 12, 2012

curry, curry, curry

I cannot get enough Thai food lately! I was in Singapore and Malaysia in November and I have just been on chili-garlic-curry overload ever since. YUM.

I've been making it on my own lately and it is so simple and tasty. I'll start by slicing a bunch of vegetables (long, rectangular shapes are the best) and add it to the curry sauce. Experiment with the spice level and let me know what you think. Good luck!

vegetable curry:
snap peas
bell pepper
1 can coconut milk
2 tbsp. red curry paste (or curry powder)
pinch of cayenne
pinch of ground ginger
basil leaves

Mix the coconut milk, paste, cayenne, and ginger in a large pot on medium heat. Just before it begins boiling, add all the veggies you want. Let it simmer on medium heat for a few minutes, stirring occasionally. Pour into your bowl and top with fresh basil leaves. Enjoy!