Curry…not as complicated as you’d think

I love me a good curry. Especially a masman curry, with the delicious peanutty flavor. Did you know it’s pretty damn easy to make on your own? It is!

First, you’ve got to start with a great curry paste (my favorite is Mae Ploy brand), which you can find at any decent Asian market. Then you get your veggies, a protein (chicken or tofu works fine), coconut milk, and rice, and that’s it! A great, hearty dinner is served.

While you can put pretty much anything you want into your curry, my favorite combination so far has been fresh sugar snap peas, fresh mushrooms, fresh onions, fresh zucchini, fresh cilantro, and chicken. Literally, to. die. for.

Sound good? Here’s all you have to do:

  1. Saute fresh garlic with your vegetables until they’re a bit brown. I like my veggies a little more crisp, so I just like to warm it up.
  2. Add half a can of coconut milk to your vegetable mixture, and then a generous spoonful of curry paste, and a spoonful of peanut butter to taste. Add some lime juice for acidity, and then bring the pan to a simmer.
  3. Add the other half can of coconut milk, and continue to simmer until your mixture is a lovely creamy brown-red color. Mmm!
  4. Once everything is heated, spoon over rice, and add cilantro on top. You can eat it with potstickers, too, if you fancy it!

Curry is a great quick meal, and reheats well.

Now go get some!

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Published by

Danielle

Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

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