Recipe: You-won’t-believe-it’s-not-takeout Thai Curry

23 Feb

Who needs take-out when you can make this delicious, healthful(?) Thai curry at home?

Ingredients

  • 1 onion, thinly sliced
  • 1T yellow curry paste
  • 1 can coconut milk (don’t get the “light” stuff, it just isn’t the same)
  • 3T soy sauce
  • 1/2 cup veggie broth
  • 1T sugar (brown sugar, if you have it)
  • lots of cauliflower florets
  • 1 large carrot, peeled and thinly sliced
  • 1 bunch of tatsoi, leaves only
  • 1/2 cup of basil

Saute the onion in oil until translucent, but not browned.  Pour in the coconut milk and curry paste, stir to combine and simmer for 5 minutes to let flavors develop.  Meanwhile, combine sugar, broth and soy sauce.  Add broth mixture to coconut milk along with the carrots, cauliflower and half the basil.  Cover and cook until carrots and cauliflower are softened – about 20 minutes.  Add the tatsoi and the rest of the basil and cook until tatsoi is wilted.  Serve with brown rice.  Yum!

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