No citrus in this one. Just a sweet spicy blend of tomato and yellow spices. This turned out to be one of my best attempts at curry. I dare say it might pass for the real deal in a Thai kitchen.
Thai Orange Curry
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 red onion, minced
- 1 tablespoon tomato paste
- ¼ cup water
- 2 tablespoons yellow curry
- 1/2 teaspoon curry
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ tablespoon lemon grass
- dried chili pepper minced, or red pepper flakes
- 1 can coconut milk, don’t skimp by getting the “lite”version!
- ½ can water
- 5–6 cups of mixed veggies, mostly roots, chopped toroughly the same size: parsnips, kohlrabi, carrots, turnips, green tomato
- 1 ½ cups wild rice mix
- Start cooking the rice. Add 3 cups of water to a saucepan with rice and bring to a boil. Simmer until rice is cooked – when water is fully absorbed. Check, but not too frequently.
- In a wok or large saucepan, sauté the ginger, garlic, and onion in olive oil. Add tomato paste, water, and spices. Sauté for about 5-7minutes. Add coconut milk plus half a can of water (which will help get out the remaining milky goodness). Gently add veggies and simmer covered for about 30 minutes, or until roots are fork tender.
- If you still have basil lying around, garnish and serve over rice. Delicious, and also for days after.