welcome back!
this week for veggie monday, we made thai-style curry sauce from scratch. it's easy - and really delicious - so grab your food processor, the ingredients (below), and get curry-ing!
quick thai-style curry
(from robin robertson's vegan fire & spice - sense a theme? her books are tasty, tasty)
2 teaspoons crushed red pepper
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon light brown sugar
2 tablespoons curry power
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon soy sauce
2 tablespoons canola oil
1/4 cup water
2 tablespoons fresh lime juice
1 13.5 oz can of coconut milk
1 pkg sliced baby bella mushrooms
1 package firm tofu (use 1/2 to 1 package, depending how much you think you'll eat or how many people you're preparing for ... OR ... two boneless chicken breasts, cut into small pieces. you'll either want to fry your tofu or cook your chicken in butter until slightly browned.
1 or 2 packages of indian naan
* robin robertson's recipe did not call for mushrooms, chicken, or tofu. we improvised with those things. robin, we're sorry for bastardizing your recipe!
look at us! we're mushrooms!1. put the pepper flakes into a bowl and cover with boiling water. soak for 15 minutes!
2. while the flakes are soaking, saute your mushrooms in butter, then set aside. begin cooking your chicken (if you are a carnivore) or your tofu (if you are an herbivore).
tofu army!3. drain the pepper flakes, then toss them along with the garlic, cumin, curry powder, ginger, sugar, coriander, and paprika into a food processor and blend into a paste.
4. add the oil, soy sauce, and water and blend.
5. throw the paste into a saucepan, and bring to a boil. once boiling, reduce the heat to low and simmer for five minutes, stirring frequently so it won't burn.
6. remove from heat, add the lime juice and coconut milk. don't feel you have to add all the coconut milk - just enough to make it into a smooth, creamy sauce.
PAUSE to grab a beer from the bucket ....
or a glass of wine ...
or both. while you're at it, pull some chicken aside for the dochee, because he's hungry too.
dochee dish, and ...
... dochee!
8. put your naan in the oven. if you are so inclined (as we were), slather the naan with melted butter and freshly minced garlic.
8. finish! put your chicken and/or tofu on your rice and/or noodles, and douse with copious amounts of savory, delicious curry sauce.
chicken! noodles! curry sauce!
tofu! noodles! enough curry sauce to drown a small child!
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