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Better Than Take Out

Thinking about picking through your take out menus tonight? Forget about it. Invite some friends over and make this Thai red curry instead. Not only will it taste better, but you will know all of the ingredients!

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Pantry List (add to grocery list if you do not have in your pantry):

  • High heat oil (coconut, sunflower, safflower, grape seed, etc.)
  • Brown sugar
  • Fish sauce (use soy sauce for vegetarian version)

Grocery List:

  • Red curry paste. Note: You can freeze leftover curry paste by the tablespoon full in an ice cube tray to keep it fresh for future use. I prefer this brand if you can find it at your local Asian/Thai market

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  • 1 15-oz can coconut milk
  • 1 package kaffir lime leaves (can be frozen for future use)
  • 1 package Thai basil
  • 1 lime
  • Medium-large butternut squash (swap with 8 oz. of mushrooms if out of season)
  • 2 zucchini
  • 1 red, yellow, or orange bell pepper
  • 1 package firm tofu
  • 1 10-oz can bamboo shots
  • 2 cups raw short grain brown rice from bulk bins

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Thai Red Curry (Serves 4) Adapted from and inspired by Eat, Live, Run and Use Real Butter

  • 2-3 cups butternut squash, cut into a 3/4″ dice (optional)
  • 1 teaspoon high heat oil (I used coconut)
  • 1 tablespoon high heat oil (I used coconut)
  • 3 tablespoons Thai red curry paste
  • 15-oz coconut milk, divided
  • 1/2 cup water
  • 2 kaffir lime leaves, torn
  • 1 package fresh Thai basil leaves, torn
  • 1 tablespoon fish sauce (use soy sauce for vegetarian option)
  • 2 teaspoons brown sugar
  • 2 teaspoons lime juice (approximately 1/2 a lime)
  • 8 oz. mushrooms, sliced (if not using squash)
  • 2 zucchini, halved lengthwise, then sliced into half moons
  • 1 bell pepper, diced
  • 1 package of firm tofu, cut into a 1″ dice
  • 1 10-oz. can bamboo shots, drained and rinsed
  • Lime wedges for garnish
  • Thai basil for garnish
  • 4 cups hot cooked brown rice
  1. Cook rice according to package directions.
  2. If using squash, heat oven to 375* F. Line a baking sheet with foil, add 1 teaspoon of oil (if using coconut, place baking sheet in the oven for 30-60 seconds to melt), butternut squash, and a sprinkle of sea salt. Toss and spread evenly in one layer. Cook for about 30 minutes, until tender and golden brown, tossing every 10 minutes.
  3. In a large skillet or wok, heat oil over medium high heat. Add Thai red curry paste, and 1/2 cup coconut milk. Stir to combine and cook until fragrant.
  4. Add remaining coconut milk, 1/2 cup of water, kaffir lime leaves, Thai basil leaves (reserving some for garnish), fish sauce, brown sugar, and lime juice. Bring to a simmer. Add mushrooms (if not using squash), zucchini, and bell pepper and continue simmering sauce for about 15 minutes until vegetables are cooked, but not mushy.
  5. Add roasted butternut squash, tofu, and bamboo shots (if using) to curry sauce. Bring everything up to temperature. Serve over hot cooked brown rice.

We served ours with a glass of the Chateau Moulin de Mallet Bordeaux.

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Have you entered my giveaway for chili-cherry-carob almond butter yet?