My 15-month-old son went trick-or-treating for the first time Monday night. He went as a dinosaur, or Puff the Magic Dragon, as my husband called him.
My mom made a cute little trick-or-treat bag to carry all of his loot, and we went to about 8 houses with some friends. While he had a fun time walking around (he just learned to walk) and meeting new people, I knew that all the candy he got was not all going to him.
In fact, I’ve only given him tiny bits of each little package we’ve opened. But I still I can’t help feeling a little guilty that Eric and I are eating candy that was originally intended for someone else.
So, since I’m a little sugared out, I decided to write a post about my favorite curry dish. (I’m going to save a dessert post for this weekend.) This is so simple, and you can add as many different types of vegetables as you like. You can even add meat if you want. (Just cook it thoroughly first.)
The dish is so yummy that when I go to a Thai restaurant, I now don’t order curry. I order something I can’t make at home, like Pad Thai or Tom Yum soup. Make this when you’re running short on time, or have a lot of people to feed (as you can double or triple the recipe). And with the weather getting colder, it’s nice to have a hot dish to warm you up. Enjoy! xoxo
Red Curry with Vegetables
4 c cooked rice (jasmine or basmati)
2 11 oz. cans coconut milk (regular or 1/3 light)
1 14 oz. jar Thai Red Curry Sauce (I use Trader Joe’s)
1-3 t curry powder
1 c baby potatoes
1 c mushrooms
1 c green beans
1 T butter
In a saucepan over medium-high heat, melt the butter. While the butter is melting, wash the mushrooms and potatoes. Cut the mushrooms in half or quarters, and the baby potatoes in half. Transfer to the skillet and sauté until nice and golden, about 8-10 minutes.
In a large pot, add the coconut milk and curry sauce. Cut the green beans in half and then transfer to the pot. Add the curry powder, a little bit at a time, until desired taste is achieved. Once the mushrooms and potatoes are done, add them to the pot. Cook over medium-low heat until it is hot.
To serve, scoop out some rice in a bowl and then add the curry, making sure to have vegetables as well as a good helping of the curry sauce.