Saturday, September 11, 2010

Thai Red Curry

I had a dish very similar to this at a Thai Fusion restaurant in Crested Butte, CO and have been craving it ever since. The combination of sweet coconut, carrots, and peas spiced with red curry is addictive to say the least. This makes 4 perfect lunch servings or 2 hearty dinner portions.

Find red curry paste and light coconut milk in your grocer's asian food aisle. Using light coconut milk keeps fat and calories reasonable while still providing a great taste and creaminess to your curry.

1/3 cup vegetable broth
1 tbsp minced garlic
4 tbsp red curry paste (A Taste of Thai)
Light coconut milk (A Taste of Thai)
3 large carrots 
1 can drained and rinsed garbanzo beans
1 8oz bag snap peas
1/2 tsp red pepper flakes

Wash carrots thoroughly using a vegetable brush to get the dirt off, if you cannot get them as clean as you'd like go ahead and peel them

Slice and chop carrots into pieces in between the size of the garbanzo beans and snap peas
(slice into circles, then halve those pieces)

Sauté carrots over medium high heat with garlic and vegetable broth until carrots have started to soften

Turn heat down to medium

Add coconut milk to pan then add curry paste*
(Add curry past tbsp by tbsp and taste in between each addition to ensure you don't make it too spicy for you, I wanted mine pretty spicy so 4 was my magic number)

Stir until curry paste is completely dissolved in broth
Add drained and rinsed garbanzo beans, snap peas, and red pepper flakes to pan and stir

Cover and simmer on low-medium heat for about 30 minutes stirring occasionally until carrots and peas are tender-crisp and your sauce has thickened

Serve with Indian flat bread, tortillas, or over rice or spinach

Servings 4
Calories per serving (1/4 of curry) 210 calories 

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