This spicy Thai curry sauce goes with most any vegetable, or combination thereof. Add cubes of drained and pressed firm tofu for protein. Try to include something green for color, like asparagus, or the zucchini in this week’s Ranui Gardens CSA box, unless you are using it in Chocolate Zucchini Muffins. If you don’t have a green vegetable, be especially sure to garnish with chopped basil, cilantro or parsley leaves.
Virgin coconut oil is ideal for cooking the onions; introduce this healthful ingredient to your pantry if you have not already. Use the lite or regular coconut milk, your choice. Serve over steamed quinoa or brown rice, which love to absorb the extra sauce.
1 pound fine quality small potatoes, such as the Warbas in this weeks CSA box
Other vegetables and/or tofu, optional
2 teaspoons red Thai curry paste
1 (15-ounce) can unsweetened coconut milk
1 tablespoon virgin coconut oil
1 onion, chopped
Chopped basil, cilantro or parsley leaves
Scrub the potatoes and slice them 1/3-inch thick. Boil them in salted water just until tender, then drain. Prepare any other vegetables so they are ready.
In a small bowl, using a spoon, mash the curry paste with some of the coconut milk to smoothen the paste. Stir in the remaining coconut milk.
Heat a skillet, add the coconut oil and swirl it around. Stir in the onions and sauté until the onion becomes translucent. Stir in the red curry/coconut milk mixture. Add the potatoes, and optional veggies or tofu, if using, and about 1/2 teaspoon of salt. Bring to a boil and cook for 2 to 3 minutes. Season to taste with more salt, if needed. Serve garnished with chopped green leaves.
Makes about 4 servings.