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!
1 can coconut milk
2 tbsp. red curry paste (or curry powder)
pinch of cayenne
pinch of ground ginger
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!