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Coco Curry Roasted Veggies :: “Riceipe”


INGREDIENTS: [You decide amounts!]

  • Eggplant
  • Yellow squash
  • Sweet red pepper
  • Scallions
  • Coconut milk
  • Thai Kitchen red curry paste
  • Curry powder
  • Ground cayenne pepper
  • Powdered ginger
  • Sour cream
  1. BASTING SAUCE– Thai Kitchen brand red curry paste (comes
    in a 4 oz. jar) and coconut milk, blended
    so there are no chunks
  2. Slice vegetables to medium bite-size, spread out flat on baking sheet – for speed, do them together, although it’s best if you cook separately, as cooking times differ – coat with basting sauce, sprinkle with cayenne pepper (go easy: HOT!) and curry powder
  3. Roast (broil) the veggies until they begin to brown on top; try to catch them before they become mush
  4. RICE– your favorite rice, a 4 to 1 mixture of water and cocunut milk,
    powdered ginger to taste — cook like regular rice
  5. Spead rice evenly in a large baking pan or casserole, spoon vegetables on top. Sprinkle with chopped scallions and sesame seed, pop into broiler for 3-5 minutes
  6. TOPPING– a mixture of red curry paste and sour cream, garnished with chopped scallions and just a sprinkle of cayenne,
    serve on the side

Note: for rice, I originally used shredded coconut rather than coconut milk – its taste was more pronounced.

**Pass this recipe on; maybe Simply Asia Foods (U.S. distributors of Thai Kitchen products) will send me a goodie bag :)

April 21, 2010 6:28 pm

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