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Archive for the ‘Thai’ Category

¼ cup broccoli in small florets

20 oz can bamboo strips

¼ cup celery, diced

¼ cup mushrooms, sliced

¼ cup napa, 1 inch slices

¼ cup baby corn

¼ cup peapod

¼ cup water chestnuts

¼ cup carrot, sliced

A few slices eggplant

3 tbsp vegetable oil

Red Curry Sauce (below)

In a wok or skillet, bring vegetable oil to high heat.  Add all vegetables and cook until almost tender.  Add red curry sauce and bring to a boil until ready to serve.  Serve on a platter and accompany with a serving bowl of white rice.

Red Curry Sauce

19 oz can coconut milk or half-and-half

6 tablespoons fish sauce

3 tablespoons sugar

3 tablespoons red curry paste

Blend curry and coconut milk or half-and-half until smooth and of uniform color.

Add fish sauce and sugar and stir until fully blended.

Pour mixture into a separate dish or pot until ready for use.  If half and half is used, this sauce can be stored in the refrigerator for 6 weeks before using or may be frozen if to be used within 6 months.

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