On The Fly Coconut Thai Curry
When I started out making this recipe, I was intending to make a Thai mango curry. Much to my dismay, both the mangoes I bought were brown inside. I had to change directions on the fly but the result was maybe better than what I had initially planned to make.
Makes 2-3 servings
What You Need:
1 cup brown rice
1 tbsp olive oil
1 tbsp ginger, minced
3 cloves garlic, minced
4 green onions, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 can of coconut milk
1 tbsp Thia curry paste (the kind without fish sauce)
1/2 tsp salt
cilantro, chopped with most stems removed
apple, peeled and thinly sliced (though doing this at the end stops it from turning brown while you cook)
What To Do:
Get rice cooking in a medium pot according to package directions.
While the rice is cooking, add oil to large frying pan or wok and heat on medium heat. Add garlic, ginger and green onion frying until fragrant but not burnt.
Add celery, green pepper, coconut milk, Thai curry paste and salt. Bring to a boil then reduce to a simmer. Simmer until the vegetables are tender.
Ladle the curry into bowls. Add a mound of rice to the middle and top with fresh tomato, cilantro and the apple can be fanned along the side.