Thai Curry

I was craving thai curry so I made it for (eco house) dinner.

- saute onions

- + 2 cloves garlic and thumb sized piece of ginger

- + pinch of salt and pepper

- + strips of 1 red pepper (I added potatoes too but this was too much with rice)

- + 1 tub sliced mushrooms

- + 2 tbs red thai curry paste

- + 1 can of coconut milk with 1/2 cup water

- + chopped kale and cover to let wilt

- + chopped broccoli and zucchini (I would have preferred mushrooms... or very aldente green beans)

- + 1 tbs soy sauce and 2 tsp rice wine vinegar (and/or lime to serve)

The recipe said to add sugar but I didn't do that. For my preferences, I should have added a but more salt and soy sauce. I served with rice and tofu sliced into small rectangles which I just crisped up in a pan since I hate raw tofu and was too lazy to properly cooked. The tofu came out surprisingly well and added a good texture. When I made the tofu again for my family I made a quick marinade of amino acids, rice wine vinegar, mustard and water which I poured over the tofu as it was cooking.

Other than the chopping, and coordinating cooking times, this was a super easy dinner to make. I think I might have been on the verge of adding too many vegetables for the amount of curry sauce there was. If serving more than 5 people, I would do more curry paste and water.

UPDATE: I made this for the fam but doubled the recipe. I thought it was very tasty but the vegetables were overcooked. I think cooking them less and eating right after it's done would have helped. The 'rents also thought I should have added more curry paste and spice, perhaps some chili pepper powder or a chili pepper without the seeds.

https://cookieandkate.com/2015/thai-red-curry-recipe/