I discovered my love for curry years ago at Thai Place in Overland Park, Kansas. Their red curry and panang curry dishes are amazing. Last year I was searching the web for a similar but healthier version of these dishes and came across a recipe on Whole Foods website. At the time I didn't realize that Whole Foods website even had recipes, but turns out they have some pretty good ones.
This dish is great for two reasons, the first being that it's completely adaptable, you can use whatever protein and vegetables that you want. The other reason why I love making this dish is that besides the protein and the vegetables, every other ingredient is one that you'll buy once (or may already have) and it will last you for awhile- major plus when you want a cheap and quick meal that tastes just as good if not better than take out!
Thai Red Curry
** from Whole Foods website
Prep Time: 5 minutes
Cook Time: 20 minutes
1-2 T. Thai red curry paste, I use Thai Kitchen brand
1 14oz can lite coconut milk
3 T. fish sauce
1/4 c. low sodium chicken or veggie stock
2 T. brown sugar
1 small red bell pepper, cute into bite size pieces
1 small zucchini, cut into bite sized pieces
1 Ib. chicken, beef, pork, seafood, or tofu, cut into strips or chunks
1/4 c. chopped fresh basil
brown rice for serving
In a medium size saucepan over medium heat, combine curry paste and coconut milk, continuously whisking for about 5 minutes. Meanwhile, spray a skillet with cooking spray and cook protein over medium high heat till no longer pink, set aside.
To the saucepan, add fish sauce, stock and brown sugar, along with the veggies and simmer over medium heat for about 10 minutes. Add protein and simmer until just heated through. Serve over brown rice and top with fresh basil.
** If you aren't sure how hot you want this dish, start off with just 1 T. of the red curry paste. You can always add more if you don't think it's spicy enough. Always better to start of mild and then kick it up!