Showing posts from March, 2016

Thai Vegetable Curry

I've made many veggie curries with Trader Joes bottled curry sauce, and they're okay, but never as good as what you get at a Thai restaurant. Once I tried to make curry with store-bought curry paste and coconut milk, but it was eh. What's the trick? Well, we went to Thailand last November and I brought back some curry packets for gifts; I decided to try one. The directions called for coconut cream (not coconut milk). We also had some fresh ginger that I had frozen (grated) in ice cube trays, so I tossed in a cube. (I didn't add the fish sauce it called for.) Boy, what a difference. It was nice and spicy and flavorful. We thought we were in a restaurant! Here's what I did. Ingredients Blue Elephant Royal Thai Yellow Curry paste (or similar) 1 can coconut cream Fresh ginger (optional) Olive oil 1/2 cup water Veggies: 1 onion, chopped 12 cups mushrooms, chopped 1 cup cabbage, chopped 3 small potatoes, chopped and nuked 4 min 1 sweet potato, chopped and n