I love making curry. Anything that starts with coconut milk can’t taste bad. Thai curry is super easy if you buy the Thai Kitchen curry paste. Mix a can of coconut milk and a spoonful of the paste, add some brown sugar and fish sauce, and whatever else you fancy–chicken, shrimp, tofu, veggies. Serve over Jasmine rice.
I make Indian curry in the crockpot. My current recipe has coconut milk with cumin, coriander, and curry powder, chicken and chickpeas, and bell pepper, onion, garlic, and sweet potato. Serve over basmati rice. I found this recipe at the Year of Slow Cooking blog.
Now I need to learn how to make naan.
Spring Break starts tomorrow! Heading to Myrtle Beach and I can’t wait.