Did you know that bad things come in threes? When one bad thing happens, I don’t think much about it. But if a second bad thing happens, I just sit around and wait for the third, because there is no doubt in my mind that it’s coming. I tried not to believe it, I really did, but it’s inevitable.
This week’s threes came in the form of kitchen appliance disasters. This was a first for me. First thing to go was the oven. Well, it actually works just fine, except the knob to turn the oven on is stuck inside and won’t come out. So there’s that. I had planned to make roasted Brussels sprouts but that wasn’t going to work obviously. I then had the great idea to make a shredded Brussels sprouts salad, but the only (easy) way to do that is if I use the shredder on the food processor. I lugged the thing out, got it all set up, and nothing. It wouldn’t turn on. I fiddled, I jiggled it, I unplugged and replugged, nada. I threw the Brussels sprouts back in the refrigerator and said fuhgeddaboudit. Then I made this green curry on my trusty stovetop, and got lost in the creamy full fat goodness. So lost that I forgot about my looming third thing.
The next morning, the trusty stovetop turned on me! I have one of those blenders where the motor is on top and the bottom is a flat plastic piece. Welp, I made tea and used the blender within minutes of each other, and somehow managed to put the blender on the only still hot burner. There was a lovely smell of burning plastic and and a pool of melted plastic to show for it. What I wouldn’t give for a gas stovetop again, but that’s beside the point. And that was my three. Glad it’s over.
Through it all, at least there was curry (and maybe some pancakes too). Thai curry is one of the few things I actually cooked during my single life in San Francisco. I just sautéed whatever veggies I had in the fridge and threw on my TJ’s curry sauce. I would only use half of the sauce as recommended though, and watered it down with fat free milk to reduce the calorie content, because as you know, I used to be obsessed with calorie counting. But I’ve grown up and learned better and now I eat the full fat, non-processed coconut milk and it’s delicious. I’m so satisfied after eating it that (sometimes) I don’t even need dessert. And usually, I eat the right amount because when I eat the real thing, not a watered down version, I have a better sense of when I’m truly full. Weird (good) things happen when you stop dieting, I tell ya!
So here it is; the easiest Thai curry. Sauté the veggies, add the coconut milk and curry paste, and you have yourself a delicious dinner. Sometimes I throw in frozen shrimp, chickpeas, or chicken. Whatever suits my fancy.
I’m thinking I should make red and yellow curry too, you know, to counteract each bad thing.
- 1 small onion
- ½ red bell pepper
- 1 carrot, shredded
- 1 zucchini, cut in small chunks
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 cup // 250 mL coconut milk
- 1-2 teaspoons thai green, red, or yellow curry paste
- ½ teaspoon salt, plus more to taste
- Cilantro for garnish
- Shrimp, chickpeas, or chicken are optional protein add-ins
- Brown rice, for serving
- In a medium pan, sauté the diced onion, bell pepper, and carrot on medium heat until onion is translucent, about 5 minutes. Stir in the zucchini, ginger, and garlic powder and cook for 1 more minute. Add the coconut milk, and curry paste. Bring to a boil and let simmer for about 5-10 minutes to allow the flavors to blend. Taste and add more or less curry paste based on your personal
- This serves one, with a bit extra. Double or triple the recipe as you see fit! And feel free to swap or add in different veggies- most all work well!