I am a huge fan of Thai food, and after finding some curry paste at the grocery store, we decided to learn how to make our own. This recipe is really easy to make, and it satisfies my cravings for Thai food!
- Jasmine rice (4 servings)
- 2 cans Coconut milk
- Thai curry paste (we use Thai Kitchen or Maesri – there are many kinds including yellow, red, and green)
- Vegetables (any you want to use – sugar snap peas, baby corn, bamboo shoots, carrots, bell peppers, etc)
- Optional – firm tofu, cubed
Cook approx. 4 servings of jasmine rice according to the directions.
Mix the coconut milk with your curry paste. Some curry paste can be very spicy (much spicier than others, depending on the kind and the brand), so I recommend adding in increments. This was really spicy red curry, and we used considerably less than 1/2 can.
Add your vegetables (and tofu, if desired), and simmer until vegetables are tender but firm.
Serve over Jasmine rice.