Curry

Asian food is a favorite for us and over the years I've tried my hand at making different dishes. For 2 years, I've been telling my husband I could make curry if i tried and today I did it. The important thing in this recipe is making the sauce, and you can put whatever vegetables you want in it.

Time: ~30minutes
Serves: 2-4 depending on how soupy you like it

Step 1: Begin making rice- my husband HAS to have rice with a curry dish
Step 2: The Sauce

-2 cans of coconut milk (i buy this in bulk from back in my GAPS days)
~12inches of lemongrass (since it's january, we just bought the two stalk pack at the grocery store), sliced and separated
-1 Shallot minced
-2-3 garlic cloves minced
-1/4 tsp ginger powder or a thumbnail piece of ginger
-2 Tbs Red Curry Powder
*Extra Cayenne to taste
-1/2 tsp fish sauce
-2 Tbs Brown Sugar (or Honey for GAPS/paleo)
-Juice of half lime

Bring coconut milk to a simmer. Add lemongrass stalks and shallots. Simmer ~5 minutes before adding remaining ingredients.

Step 3: At this point i also added my vegetables (we did sliced carrots and cabbage with cashews, but bell peppers, water chestnuts, stewed tomatoes, snow peas, broccoli, and bok choy are good too) Simmer for 5-10 minutes before adding a cooked protein. We bought our shrimp pre-steamed so they just needed heated through. Curry can simmer for quite sometime so if your protein is raw, just add it and cook it through (or cook it separately and add to the pan). Serve over rice. Optional: Top with crushed peanuts and fresh cilantro. Turned out yum! just like the Thai restaurant. I won't say I'd try to compete with anyone who makes curry as a staple part of their diet, but as an avid consumer of Thai food, this was delicious!

Bonus: You can also cut out 1 can of coconut milk and thicken this recipe with 2-3 TBS of peanut butter for a great curried peanut sauce to dip shrimp or chicken in!