I’d like to delve more into Curry dishes and other Indian food. This is not the best curry recipe I’ve found but it is the easiest and quickest. So it’s worth a try if you haven’t made curry before and you need something quick for lunch especially because red curry paste is something that hangs out in the fridge easily and coconut milk comes in a can. I’ve also been using a lot of frozen vegetables because its winter and well, local fresh vegetables are few and far between.
Quotes from the Farmer
The first dishes I started making on my own with fresh ingredients were indian recipes I picked up from the Swami Sarasvati Yoga Retreat in Australia. I volunteer there for 2 weeks and helped prepare 3 meals a day for up to 18 people. We cut up and prepped lots of vegetables, but the best part was they tailored the traditional Indian recipes to a more sensitive palate. I can’t handle spicy foods that well, and many of the dishes were for people like me. Expect more recipes like this once we get fresh vegetables from the garden.
Ingredients:
2 tbsp EVOO
2 tbsp red curry paste
1 clove garlic minced
1/2 yellow onion sliced
1 (13.5) oz coconut milk
1/2 Cup frozen assorted bell peppers, sliced
1/2 Cup frozen green beans
1 Tbsp brown sugar
2 tbsp fresh or bottled lime juice
Directions:
Heat the oil in a large pan and add the red curry paste. Stir for a minute to release the curry’s yummy spices and aromas, then add the garlic and onion.
Once the onions have cooked through and become translucent, add the coconut milk and brown sugar. Stir to combine.
Add the bell peppers and green beans. Cook for five minutes until the vegetables are al dente. Add the fresh lime juice before serving over fresh rice.
You can also add roasted chicken at the end. I love getting whole roast chickens from Big Y and using the chicken for chicken salad, roast chicken and goat cheese mac and cheese (recipe soon) and adding to dishes like these.
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