Thai Curry
Serves: 4-6
Time: 45 min
Allergens: not really
Ingredients
- Half an onion
- 3 cloves of garlic
- Whatever veggies you want. I used the following
- 2 Heads of broccoli
- Half a zucchini
- One yellow potato
- Medium sized carrots
- One pack of kinda firm but not super duper ultra extra firm tofu
- 3 cans of coconut milk
- 2 jars of thai curry paste (it rly doesnt matter what type)
- About two tablespoon of curry powder
- About 2 tablespoons of sugar
- About a teaspoon of Something umami-ey (MSG and trader joes mushroom powder are great!)
- About a teaspoon chili powder or cayenne pepper
- About 2 tablespoons of any neutral oil
- Salt to taste
- Some rice (white rice is the best rice)
Procedure
- Chop the onions
- Mince the garlic
- Get yourself a large pot, and put the oil in it, heat it at medium heat
- When it’s hot, Add the garlic, chili powder, and curry powder and let it cook for a second
- After a few seconds, add the onions
- When the onions are a bit soft, add the coconut milk and curry paste, and mix
- Chop the veggies and tofu into bite sized pieces
- Add all the veggies, tofu, sugar, and umami to the pot
- Salt, and bring to a boil
- Let it sit boil at least until the potatoes and carrots are cooked, preferably a bit longer
- Serve with rice!