Friday, February 24, 2012

Red Curry

My oh my who's been slacking on her blog lately?  This girl!  That's because I have a fabulous new project I need to post, but I've just been way too busy watching TV to organize and upload all the pics!  Monday, people, Monday.  I actually have almost nothing to do this weekend, so I'll probably sort through the gazillion pics I have yet to upload up to my blog and start getting some posts written!

I've been writing a ton of recipe posts lately.  Sometimes I think that I should limit how many recipe posts I write because no one probably gives two sh!ts what I eat everyday, but hey, I do!  I love talking about food.  

It's a sickness really.  All day, everyday, 90% of the thoughts going in my head are about food.  Most of the books I read in my leisure now are about food.  I've watched pretty much every documentary about food on Netflix.  I realized what a geek I was becoming when I consulted my "to read" list recently (I have some gift cards to Barnes and Nobel and a spring break trip coming up!) and almost every book was an in depth look at food.  Oh well, that's just me.

Not everyone is cool enough to take pictures of their groceries each week.  To lay everything out on the counter, organized by genre, and arranged all cute. I can't believe I just admitted I do that.  But I do.  And I love it.

Anyway.  I've been trying to use my slow cooker more.   And I've been wanting to try out some homemade curry for awhile...soooo I made some slow cooker curry!
It was super easy.  Just cut up some veggies- a green pepper, a couple carrots, and an onion- along with a block of tofu.
Throw them in the pot along with a cup of water and two giant spoonfuls of red curry paste (or if you prefer to measure, two tablespoons!). 
Then....turn the slow cooker on low..

..and wait...

..and wait some more....

...until eight hours have gone by.  Or four if you want to cook on high.  Not cook high, cook on high.  Totally different.

Stir in a can of coconut milk.  I used a can of lite coconut milk because Tim and I both aren't huge fans of coconut curry, even though I love coconut and he hates it.  Lite coconut milk has coconut milk listed as the second ingredient instead of the first, so I figured the taste would be lighter.  Than I only added half the can because I was worried.  But...I shouldn't have worried.  Next time I'm going to add the whole damn thing like a crazy m0ther %334!!
At this point I also added a head of broccoli to the mix.  It's important not to add the broccoli at the beginning, because it'll become all mushy and gross after eight hours of cooking.  
Allow the coconut milk and broccoli to mix together with the rest of the ingredients and continue cooking for about 20 minutes. 
Then serve the deliciousness on top of a bed of rice with a squeeze of lime and enjoy!  Maybe I should have mentioned the rice at the beginning so you could have cooked it?  That's why they call me the best technical writer around!

I'll even list the ingredient for you now:

Slow Cooker Red Curry
  • 1 Green Pepper
  • 2-3 Carrots
  • 1 Onion
  • 1 block extra firm Tofu
  • 1 cup Water
  • 2 tbls Red Curry Paste
  • 1 head Broccoli
  • 1 can Coconut Milk
  • Cooked Brown Rice
  • 1 lime, for squeezing and hugging
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