I’m from a family of six and have never been able to cook small portions. I like to cook, but would rather not cook a new dish for every meal – I find the grocery shopping, preparation and dishes a little time-consuming. I like leftovers and have no problem eating the same lunch or dinner a few days in a row. So, you’ll notice my recipes almost always serve six to eight. If this seems like a few too many servings, you can always freeze food, invite people over or cut the portions in half.
THAI COCONUT RED CURRY – Serves 8
- 1 onion
- 3 peppers (red, orange, yellow, green)
- 1 large bunch of broccoli
- 1 zucchini
- 3 cups of bean sprouts
- 2 cups of arugula
- 1 bunch of cilantro
- 1 tbsp ginger
- 1 tbsp garlic
- 2 limes – juice
- 2 cans of coconut milk
- 2 heaping tbsp of Thai red curry paste
- ½ – 1 pound of shrimp (or use 1 firm block of sprouted tofu cut into medium-sized pieces)
- 2.5 cups of brown rice or use brown rice noodles
- Stir fry the onion, garlic and ginger in some olive oil in a large pot.
- Add the peppers, broccoli, and zucchini and stir fry until warm.
- Add the coconut milk, lime juice and red Thai curry paste and mix together.
- Cook until the vegetables are almost tender.
- Add the bean sprouts, arugula and cilantro. Cook until tender.
- In another pan, pan fry the shrimp or pieces of tofu in a skillet until cooked (about 5 minutes).
- Cook the brown rice or noodles.
- Top the brown rice or noodles with the coconut vegetable red curry and place about 6 shrimp on the plate. (If using tofu, add the tofu into the pot of coconut vegetable red curry).
- Add a little hot sauce if you would like it to be spicier.
- Garnish with cilantro or basil.