Mild Vegetable Curry

  Did I mention I like Ethnic Foods? One of the many different types I enjoy is, you guessed it, Thai! I love Thai food, but unlike most people I don’t have any Thai restaurants close by. Or not many nice ones at least. So faced with this dilemma, I began experimenting a few years ago to make my own. Now I know they are not the most authentic dishes (especially since I have trouble sticking to a recipe) but they do satisfy my cravings and are definitely Thai inspired. My most recent experiment was a veggie curry as you could probably tell from the title. Just taking what veggie’s and spices I had on hand, (the fresher your ingredients the better, but if you are in a pinch dried will do) this is what I came up with:   For the sauce I had: 2 cans of coconut milk, approx. 1/2 cup of Peanut Butter, a TBSP of dried Basil, a TBSP of minced Ginger, a TBSP of Soy Sauce, 1 TBSP Lime Juice, 3 TBSPs Curry Powder (approximate),  2 tsp Tumeric, 2 tsp garlic powder, 1/2 cup of brown sugar, 2 Bay leaves, and 4 servings cooked white rice (save until the very end) I did not end up using the Peanut Oil so you can just ignore it. Veggies I had on hand: 1 Red Bell Pepper, 1 Yellow Squash, 4 medium Carrots, 3 Green Onions, and 1/2 cup frozen green beans (not shown) Step 1: Add all sauce ingredients, starting with your coconut milk, to a sauce pan and put over medium heat. Bring to a simmer. Stir occasionally to combine ingredients and make sure it doesn’t stick to the bottom. (Side note: All spices and seasonings were estimated and “to taste” if you don’t like something or want to put in more of something else go ahead, just as long as it tastes good to YOU!) Step 2: When the sauce has come to a simmer throw in your vegetables. Cover the pot and turn the heat down to medium low, letting it cook for about 25 minutes. Step 3: When your veggie’s are done it’s time to add in your rice! Stir the rice in and let the meal sit for 10 minutes over LOW heat. That should help the rice to soak up most of the sauce. Step 4: Eat and enjoy! This can be finished multiple ways, but one of my favorite ways to top curry is with chopped peanuts and coconut flakes. *Delicious*   All in all this probably took me 45 minutes to throw together and it can easily feed four people. So what ethnic foods do you enjoy? Thai? Brazilian? Turkish? Maybe take a look around your kitchen and see what everyday ingredients could become a Moroccan feast!  Comment below and share your favorite creations with me! Until next time bon appétit, or as they say in Thai ขอให้เจริญอาหาร! (kŏr hâi jà-rern aa-hăan!)