A melting pot kitchen
I’ve always thought making curry was intimidating because it wasn’t a dish my family grew up making. Little did I know, curry’s can be whipped up in your kitchen in just 20 minutes. The best part is you can mix and match the flavors and vegetables to always reinvent this dish and make it your own. I think it is so important to respect cultures when it comes to cooking, but when cooking at home I look at my kitchen like America, a complete melting pot. It is so fun to experiment with different dishes and do different takes to make it your own. This curry is the perfect example, I used a little grated turmeric and ginger to brighten up the flavors at the end and it is delicious. Have fun experimenting in the kitchen and give this curry a try.
Ingredients
1 zucchini
1 squash
1 red bell pepper
2 carrots
1 white onion
5 cloves of garlic
2 tbsp sesame oil
1 tsp chili oil
2 tbsp soy sauce
2 tbsp Thai red curry paste
1 can coconut milk
1 tbsp tomato paste
1 knob minced ginger
1 knob minced turmeric
Garnish:
Sesame seeds
Green onions
Thai basil
Preparation
1. Add sesame oil to a pot and heat.
2. Add onion, garlic, and carrots. Cook on medium until translucent.
3. Add chili oil, soy sauce, tomato paste, and Thai curry paste to pan.
4. Mix until fully coated and then add the coconut milk, mix until fully combined.
5. Add the remaining vegetables, bell pepper, zucchini, and squash to the pot. Simmer on medium with lid on until soft, roughly 10 - 12 minutes.
6. Grate in the ginger and turmeric and mix.
7. Plate with rice and garnish with sesame seeds, green onions, and Thai basil. Enjoy!