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Thai Curry 10

A home-style Thai Curry 10 made with Oil, Garlic, Curry Powder, Coconut Milk, and Tomato Puree Or Tomato Paste. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 1/2 tbsp
• 5 cup
• 1/4 cup
• 3 tbsp
• 4 tbsp

Method (preview)

1. 1

   Heat oil in a large, heavy saucepan over low heat.

2. 2

   Add garlic, ginger, curry paste and spices; saute about 1 minute, stirring constantly so mixture does not burn.

3. 3

   Add coconut milk, tomato puree (or paste), soy sauce and brown sugar.

4. 4

   Bring just to a boil.

5. 5

   Add vegetables, reduce heat and simmer until heated through.

6. 6

   Season with salt if necessary.

7. 7

   Fold in chiffonade.

8. 8

   Garnish with basil sprigs.

9. 9

   Slice zucchini and carrots on a bias, cube cooked potatoes and squash, separate cauliflower into small florets, slice red pepper into rings or strips, and leave the peas whole.

10. 10

    If using red pepper strips, place in a strainer over the sink and pour boiling water over.

11. 11

    Microwave potatoes until tender; cool, peel and cube.

12. 12

    Serve with rice and chutney. You can add cubed, sauteed firm tofu, if you like.