Friday, January 17, 2014

Tracie's Rad Red Curry

I was all set: I had drawn the name of a cookbook, picked a recipe and bought the ingredients but the problem was that when the time came to make it, I was really craving curry, so I decided to see if there was something else in the cookbook that I could use. Unfortunately, really jumped out at me, so I just decided to wing it.

At some point in the near future, the recipe that I had originally planned to do, will be done, but today, you get this!

Tracie's Rad Red Curry
(Makes 3-4 servings)

2 Bags Success Boil-in-Bag Jasmine Rice
1/2 an Onion
Mushrooms (use as many as you'd like)
2 Garlic Cloves
2 Thin Slices of Fresh Ginger
1-13.5 FL OZ Can of Coconut Milk (two are pictured but I only used one)
2 Cubes of Edward & Sons Red Curry Cubes
1-16 oz Bag of Japanese Vegetables
Ground TurmericTrue Lime
Salt & Pepper

Bring water to a boil and boil the two (2) bags of Jasmine Rice for 10 minutes.

Chop up about 1/2 of a medium-sized onion, mushrooms, two (2) garlic gloves, two (2) thin slices of ginger and a couple pinches of salt. Saute until the onions become clear and the mushrooms start to shrink.

To this mixture, add 1 (13.5 fl oz) can of coconut milk and two (2) cubes of curry and stir until curry cubes are completely dissolved. (You may need to press the cubes with a spoon a bit to help them dissolve faster). Remove from heat.

By this time, the rice should be done cooking. Drain the bags and pour rice into the curry sauce. Mix until all of the rice is coated.

Open the bag of Japanese Vegetables and pour them into the same pot that you used to cook the rice. Heat for about 5-7 minutes (or until vegetables are fully thawed and warm.)

When the vegetables are done, pour the rice/curry mixture over the vegetables and add a little turmeric, true lime and salt & pepper (to taste). Mix thoroughly.

The recipe should take under 30 minutes to make and the finished product should look like this :)

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