Thai curry with coconut rice

This is a great, easy mid week dinner dish. I cheat and use pre made thai curry pastes. I found a brand that doesn't use preservatives. I also found brown basmati rice and coconut milk that doesn't use any E's as you understand all this makes my day. Yes I get my kicks from unusual things.

You can make this dish vegetarian by only using veggies or adding tofu or tempeh. I use chicken and veggies for the above photo but you could also use shrimps, beef, turkey or a white fish (not sure about salmon).



Ingredients list served 2-3 persons:

• 1 pack of ready made thai curry paste (I used red) or if you buy a pot use 2 tbsp
• 1 red paprika (yellow or green are also fine)
• 1 dl green peas
• 1 medium red or yellow onion
• 6-8 champignons 
• 1/2 courgette 
• 1 or 2 garlic cloves
• 2 dl coconut milk 
• 2,5 dl brown rice
• drizzle of fresh lime juice 

* other veggie suggestions: leek, asparagus, pumpkin, squash, sweet potato, haricot vert (green beens)

1. Chop all the ingredients into bite size pieces. Making sure to use a separate knife & chopping board for the veggies and protein. 
2. Rinse the rice. 
3. Place the rice in a pan and add the 1 dl coconut milk + 2 dl water and a pinch of salt. bring to a boil, stir and then turn down the heat to the lowest heat. 
4. Check the rice package for the time needed to cook. Do nit stir the rice while its cooking as it just turns it into a mushy gew. If during the rice looks like its run out of moisture while it's cooking add a 1tbsp or 2 without stirring.
5. Fry all the onions till golden and soft. Then add the rest of the veggies and fry till soft. Midway through add a pressed garlic clove or 2 and continue frying. 
6. Place the veggies in a bowl. 
7. Fry your protein. 
8. Once the protein is done add the veggies to the pan and then the thai paste. Stir the curry paste so that it coats all the ingredients in the pan, on a low heat. Finally add the coconut milk. Mix.
9. Allow the curry to bubble away on a low heat for a couple of minutes. Continue stirring.
10. Taste the curry, add pepper or salt if needed. 
11. Then plate and enjoy.