Red Curry with Vegetables

Add a good curry paste and coconut milk to your pantry and you'll be all set to make a delicious Thai curry any time you have a bunch of vegetables you're looking to do something different with. You can use any vegetables, but the only one I always want to be sure I include (aside from the onion) is potato. Since this is a vegetarian dish, the potato makes it more filling. And it absorbs the curry sauce, reminding me a little bit of tofu.

1 1/2 cups long-grain white or brown rice

1 T. vegetable oil

1/2 cup chopped onion

1-2 T. curry paste

1 small can coconut milk

1 cup water

1 cup diced carrots

1 large white potato, peeled and cut into 1/2" cubes

1 crown of broccoli, chopped into florets

1 red pepper, diced

salt to taste

Rinse your rice. In a medium saucepan, bring 3 cups salted water to a boil and add rice. Stir and cover, reducing the heat to medium so the water slowly simmers. Let cook undisturbed (do not open the lid) for 45 minutes. Check rice and remove from heat once the rice has absorbed all the liquid.

While rice is cooking, chop your vegetables. When the rice has 25 more minutes to cook, heat vegetable oil in a large skillet or with a lid. Saute onion 5 minutes or until tender but not brown. Add curry paste (amount depends on how spicy you like it) and stir until fragrant. Mix water and coconut milk and add to the pan along with carrots and potatoes (or any hearty vegetables).

Bring to a boil, then reduce to a simmer over medium to medium low. Cook covered for 8 minutes and then add broccoli and pepper (or other more tender vegetables). Cook for another 5-7 minutes or until tender. If using greens, like kale, Swiss chard or spinach, add those 2-3 minutes before you remove the skillet from the heat. Add salt to taste and serve over the rice.