Vegetarian Red Thai Curry

Photo Credit to http://www.shugalmaza.com/2012/05/01/thai-red-curry-recipe/

This is an oldie but a goody! This recipe goes back 10 years in my history. I loved it then and I still love it today. This is a feel good dish which warms from the inside out!

The technique of this dish is what makes it good. Make sure to follow the directions as closely as possible to avoid overcooking the vegetables and getting mush.

The quality of your rice is important, just as is the freshness of your vegetables and Basil. The essence of Thai cooking are fresh ingredients, incorporating sweet, spice and sour/bitter.

Serves 2-3

Vegetarian? Yes

Ingredients

• 1/2 Can of coconut milk
• 3 TBL of Red Thai Curry Paste
• 4 TBL of Nam Pla (Fish Sauce)
• 2 TBL Cane Sugar
• 1 small can of bamboo shoots
• 2 Eggplants cubed in large pieces (with skin)
• 2 Zucchini (yellow or green)
• One Large Lime
• Sweet Basil (or Thai Basil) - One Handful
• Basmati or Jasmine Rice

***Make sure you start your rice early enough so it is done when you are ready to spoon your curry sauce over the dish and serve hot.***

Cooking Directions

1. Rinse Rice and soak for 20 minutes before cooking.
2. Begin cooking rice in a tightly fitting covered pot.
3. In a Wok on high heat do the following;

Combine:

• 1/2 can of coconut milk
• 3 tablespoons of red thai curry paste (adjust for spice level if you want less 'heat')
• Boil for 4 mins on high heat then reduce heat by 1/2

Combine:

• 4 Tablespoons of Fish Sauce (Nam Pla)
• 2 Tablespoons of sugar 
• Allow to continue boiling until sugar mixes or you get the consistency you want.

Add:

• 1 small can of bamboo shoots
• 2 aubergines cubed in large pieces with skin
• Simmer for 5 mins or until eggplant begins to soften (don't let simmer too long or aubergine will get mushy)

Add:

• 2 zucchini's (yellow or green whatever you would like)
• Add the other 1/2 of the coconut milk
• Juice of one lime
• Handful of Fresh basil leaves
• Allow to simmer additional 2 minutes.

Serve
In a bowl, spoon curry sauce over rice and serve hot with a fresh Basil leaf on top as garnish.

ENJOY