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
- BASTING SAUCE– Thai Kitchen brand red curry paste (comes
in a 4 oz. jar) and coconut milk, blended
so there are no chunks - 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
- Roast (broil) the veggies until they begin to brown on top; try to catch them before they become mush
- RICE– your favorite rice, a 4 to 1 mixture of water and cocunut milk,
powdered ginger to taste — cook like regular rice - 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
- 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 :)
