Monday, June 27, 2011
Quick Red Curry with Jasmine Rice
1 3/4 cup water
1 cup jasmine rice
Add rice to boiling water and cook until water is evaporated (about 20 minutes)
-tonight I realized I had no rice but had some frozen Jasmine rice from Trader Joes, great to have on hand, only 3 minutes to cook
1 Tablespoon oil
1/2 onion, diced
2 Tablespoons Red Curry Paste ( I like World Market)
1-14 oz can coconut milk
1 red pepper, cored and seeds removed, sliced lengthwise and then in half
any combination of vegetables (bok choy, zucchini, mushrooms, snow peas, baby corn, etc)
1/4 teaspoon red pepper flakes, if more heat is desired
2 cups cooked chicken, or 2 cups of cooked baby shrimp, or firm tofu
sliced fresh basil or cilantro, to taste
1 lime, quartered
In a large saucepan, heat 1 tablespoon of oil and add onion, and 2 tablespoons of Red Curry Paste. Cook for about 5 minutes. Add can of coconut milk and heat another 2 minutes, Add all vegetables and cook until they are almost done. Add chicken (or shrimp, or tofu) and cook until heated through.
Place 1 cup of rice in each bowl and spoon red curry sauce over top.
Garnish with basil or cilantro and lime.