Monday, July 8, 2013

Thai Curry with Rice

This dish was made for my lovely sisters, as they spent a week with me in Pittsburgh. This meant I had to be continuously feeding them since they are always hungry. We had lots of fun blueberry picking and touring Duquesne and Pitt. We also dyed the monkey's hair purple! Also this is from online somewhere...


•2 shallots, thinly sliced
•1 thumb-size piece galangal, minced
•4 cloves garlic, minced
•2 chilies, minced (I used jalapenos!)
•1 Tbsp ground coriander
•1 tsp ground cumin
•2 tsp ground turmeric
•1/3 tsp ground black pepper
•2 bay leaves
•1 cup vegetable stock
•1 can chickpeas (drained)
•2 carrots, sliced
•2-3 cups broccoli and cauliflower, chopped
•1 large potato, cubed
•1 can coconut milk (full fat)
•3 Tbsp soy sauce
•3 Tbsp fresh lime juice (about 2 small limes)
•2 Tbsp brown sugar
•2 Tbsp ketchup
•1/2 tsp. whole cumin seed
•1/4 cup fresh Thai basil 

To make:

Stir fry shallots, ginger, garlic, and chili for 2 minutes. Add the dry spices: coriander, ground cumin, turmeric, black pepper, and bay leaves.
Add the chickpeas, carrot,  potato, and broccoli/cauliflower, stirring well. Add enough stock to cover the vegetables.
Reduce heat and simmer 20 minutes. Then add the coconut milk and bring back to a simmer. While simmering, add the soy sauce, lime juice, brown sugar, and ketchup. Finally, add the whole cumin seed. Continue simmering until vegetables are cooked to your liking.
Serve over rice and top with plenty of fresh thai basil.

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