This weekend was surprisingly more relaxed than either Mark or I’d expected. The original plan was to head up to SF on Saturday evening, crash at my aunt’s place, and then we’d all head into Golden Gate Park the next morning to run our annual 15k Hot Chocolate Run. Yet with the stormy weather and numerous flash flood warnings, Mark and I decided that it wasn’t worth risking a drive to and from San Francisco. Though we’re both quite disappointed that we missed one of our favorite runs of the year, hunkering down in the kitchen and cooking up a storm during a storm seemed like the better (safer) option.
Currently we’ve all been kind of on a ‘curry’ cooking binge as we attempt to cook curries from various cultures. Tonight I have a vegan friendly Thai Curry that is creamy, filling, and extremely flavorful. We made this during our ‘Thai food’ themed New Year’s Eve dinner, and it goes very well on top of some brown rice or quinoa. This recipe is versatile because you can incorporate different vegetables if you’d like to. We adapted it from Cookie and Kate.
The thai curry paste that I use is this one if you’re interested. Click Thai Kitchen Paste Curry Red.
- 1 Tbsp olive oil
- 1 white onion (sliced)
- pinch of salt
- 1 Tbsp fresh ginger (minced)
- 2 cloves garlic (minced)
- 2 carrots (sliced into ¼ inch circles)
- 1 red bell pepper (sliced lengthwise and then in half)
- 1 yellow bell pepper (sliced lengthwise and then in half)
- 2 Tbsp curry paste
- 2 tsp rice vinegar
- 1 can full fat coconut milk (15 oz.)
- ½ cup water
- 1 tsp soy sauce to taste
- Optional: ½ cup sliced okra or any other vegetable
- In a large pot or pan, heat the olive oil, add onions, sprinkle a pinch of salt over them, and cook until they're translucent, then add the ginger and garlic. Stir the ginger and garlic until fragrant.
- Add the bell peppers and carrots. Cook for about 3-5 minutes while occasionally stirring. If you feel like they're all sticking to the pan or pot too much, you can add a splash of water. Cook until the bell peppers and carrots are tender, then add the curry paste and stir for about 1-2 minutes.
- Add the coconut milk and water. Bring the curry to a simmer and cook for about 5 -10 more minutes.
- Turn of the heat, add rice vinegar and another pinch of salt. Taste and see if you'd like to add a little bit more soy sauce or rice vinegar.
Love how rich and filling this curry is! It also has a slight spicy kick to it, but it’s not overwhelming to those with more sensitive taste buds. If you guys are fans of thai curry, I definitely recommend giving this one a shot!
I don’t know if many of you had ‘stormy’ weather in your area, but I hope you made a wonderful weekend of it and were able to stay safe. Whenever we have this much of a downpour, which is rare for us spoiled Californians, I absolutely love leaving the doors and windows open to listen to the pattering raindrops. It sounds as if there’s a waterfall in my backyard as the runoff trickles away. With the wind sweeping through the yard and swaying all of the plants side to side, it sounds and feels as if I’m in a forest some place far away.
We’re fortunate enough to not live in an area at risk of flooding, but to those of you who are dealing with the brunt of the storm or even heavier storms in other sections of the world, I hope you stay warm and safe!