Thai Style Coconut Curry

I have never followed a specific recipe for this dish. Over the years I have modified it as our dietary changes occurred and my ability to find the perfect combo unfolded!

I usually prepare this dish almost in a soup style, serve it over the noodles (or rice) and save the rest of the creamy leftovers to make a soup the next day!

When possible use local organic produce. I especially recommend using organic tofu and rice ingredients.

Ingredients:

·                        2 cans of coconut cream (I prefer the thicker creamer kind over the light more watery!)

·                        1 can coconut milk

·                        1 small jar of Red Curry Paste (I use a local brand or mix my own spices, but you can use: Thai Kitchen brand:       http://www.thaikitchen.com/Products/Sauces-and-Pastes/Red-Curry-Paste.aspx  

 vegetable variety, here is what I usually use (all or any combo):

·                          mushrooms

·                          yellow onions

·                          bok choy

·                         carrots

·                         bell peppers

·                         broccoli

·                        Chinese cabbage

·                         asparagus

·                         fresh basil (2 thick bunches, do not separate, add as a bunch) *optional

·                        small tub of firm tofu

·                        rice noodles (quantity up to you! - I usually cook 1 box for a family of 4)
           or Jasmine rice (2 cups)

·                        cayenne pepper (optional)

·                        green onions

Directions:

In a large pot mix the coconut milk/cream and the entire jar of red curry paste (it says 2 table spoons for 1 can of coconut milk, but to us that is flavorless ... we like our curry flavorful, and the whole jar seems to meet our personal palates! :)

On medium heat bring the mixture to a boil and turn it low.

Chop your veggies in the preferred size and shape. Add everything to the coconut milk mixture and cook until it reaches desired tenderness. When it's done, turn it off and let it sit while you finish prepping the noodles. Remove the bunches of basil before serving. 

Cook rice noodles (or rice) according to directions. I highly recommend draining and rinsing the noodles with cold water. The curry will warm them up again on the plate.

When you are ready to serve, place the amount of noodles desired on the plate (a slightly deeper dish would work best) - with a ladle scoop veggies with a little of the curry coconut milk and pour over the noodles. Top with fresh cut green onions and cayenne or hot chili sauce if desired.

ENJOY with chop sticks or a fork!

Buon Appetito!