Thanks for watching Michelle’s super-fun She’s Got Power Kitchen Duets show!

Here are the details for how to make my Veggie Anything Thai Red Curry - as best I can document since I’m usually wingin’ it…

Reach out if you make it - I’d love to celebrate all the compliments I know you’re gonna receive :)

Enjoy!

Amy’s Veggie Anything Thai Red Curry

Serves: a bunch (like prolly 6 hungry grown-ups?)

Prep Time: I dunno, however long it takes to cut up your veggies

Cook Time: maybe 25 minutes? Depends on how many kids or guests are trying to get your attention while you’re cooking…

Ingredients

  • a small onion (chopped)

  • some olive oil (to sautè with)

  • garlic (if you got it) or garlic salt (if you don’t)

  • red curry paste (start with one Tbs and then add more from there depending on how hot you want it. My friend Shauna likes hers “hot like a Thai national” so I usually go with about 2/3 of the small jar)

  • one 14 oz can of chopped tomatoes with green chiles (or without, in which case you can either add a small can of green chiles to the mix, or leave it out all together if you’re feeling less adventurous about spice)

  • one 14 oz can of coconut milk (full fat - but I like myself a thicker sauce)

  • a little bit of honey (maybe a Tbs or two? Or leave it out if you’re going vegan)

  • all the veggies you love, chopped up

    • broccoli, cauliflower, carrots, peas, garbanzos, water chestnuts, etc. all work great in this dish - go crazy with whatever you’ve got on hand

  • protein of your choosing (if you’re feeling protein-ish…)

How to Throw it Together

  1. Grab your favorite BIG pan (I love my cast iron skillet) and heat up some olive oil over medium-ish heat

  2. Sautè that onion and the garlic (if you got it) in there until the onion’s “soft and fragrant” (isn’t that what the real food bloggers say to do?)

  3. If you’re cooking a meat protein, I’d throw that in now and get it mostly cooked to your liking, then pull the meat aside keeping the onion in the pan as best you can

  4. Now add your first Tbs of curry paste and stir it up with the onion

  5. If you’re using carrots or potatoes or any other veggie that takes a few minutes longer to soften up, throw those in the pan now and cover for a few minutes to get them softening up

  6. Once those longer-to-cook veggies are soft-ish, pour in your coconut milk. Don’t panic if the milk is separated, just throw all of it in there, solids and all. It’ll all start to melt together shortly

  7. Stir in the honey, then add the tomatoes and green chiles

  8. Give it a taste - is it spicy enough? If you’re feeling brave, add more curry paste probably about a tsp at a time to bring the heat up.

  9. You can add a little more honey if you want to balance the spice with a little sweetness (because who doesn’t love to do that, right?)

  10. You can also throw in some more salt here - or garlic salt if you’re me and it’s your go-to seasoning for basically everything… (I sometimes worry Phoebe from Friends would come to dinner and accuse my cooking of being “pretentious comma garlicky”)

  11. Stir things up and bring the heat up a bit to get it boiling, then immediately bring it back down to a simmer

  12. Add the quicker cooking veggies (broccoli, peas, cauliflower, etc.) and let it all simmer covered for a few minutes to steam those veggies, then uncovered until you’re ready to eat it

  13. Add the protein back in shortly before you’re ready to serve to incorporate the flavors of the sauce into the protein

  14. Grab a low-rimmed bowl (my eating tool of choice) with some rice in the bottom, and dump that curry all over it.

  15. Try not to lick that bowl in front of your guests. Or eff it, just be yourself and go for it :)